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An uncomplicated recipe that yields a lovely, delicately flavored, chicken.
4 boneless chicken breasts
1 cup flour
oil, for sautéing
salt
1 onion, diced
1 cup sliced mushrooms
1 tablespoon chicken soup mix
1/4 cup water
1/4 cup Kedem Marsala Wine
fresh parsley
pepper
Flatten chicken with a mallet and dredge in flour, shaking off excess.
In a large skillet, sauté chicken in a bit of oil, four minutes each side, until golden. Sprinkle with salt and pepper and remove from skillet.
Add two to three tablespoons oil into skillet and sauté the onions and mushrooms. Add soup mix, water and Marsala; bring to a boil.
Return chicken to skillet. Cook, uncovered, for three to five minutes. Sprinkle with fresh parsley before serving.
Photography and Styling by Chavi Feldman
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Another type of wine Can this be substituted for another type of wine?
Any white dry wine.
freeze how does this freeze ? how would you rewarm it to serve on yt?
I think that no matter how much sauce it has, white meat chicken tastes dry when rewarmed from the freezer.
shabbos lunch would this chicken be too liquidy to serve shabbos lunch?
From a halachic standpoint it would be a question you should ask your Rabbi. If there is excessive liquid and your hot plate could bring it to boiling then it’s a problem.