- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
I often reserve or freeze leftover chicken soup to use in sauces or other soups where the chicken soup can add lots of flavor. Scalloped or mashed potatoes and chicken Marsala are all great dishes for using leftover chicken soup to achieve really flavorful results.
1 pound (450 grams) chicken cutlets, cut into pieces
1 cup Mishpacha Flour
salt, to taste
pepper, to taste
oil, for frying
2 small onions, diced
8 ounces (225 grams) mushrooms, sliced
1/4 cup Marsala wine (or any other wine)
1 cup chicken soup
Combine flour with salt and pepper in a ziplock bag. Dredge chicken pieces in the mixture.
Heat oil in a large frying pan and fry the chicken pieces on both sides. Remove to a pan.
In the same pan, sauté the onions until golden; add sliced mushrooms and sauté until soft. Pour in Marsala wine and chicken soup and bring to a boil. Stir in chicken and simmer for five to 10 minutes, or until sauce has permeated the chicken.
Food and Prop Styling by Goldie Stern Photography by Felicia Perretti
How Would You
Rate this recipe?
Please log in to rate
this was absolutely delicious! this will definitely become a supper staple! thank you
it was absolutely delicious! this will definitely become a supper staple.
Delicious!!
DELICIOUS RECIPE!!! Such a hit! we really enjoyed it a lot! Thank you! I recommended it to others and they all loved it too!