Recipe by Faigy Grossman

Easy Chicken Marsala

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Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat
40 Minutes
Diets

No Diets specified

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.

Ingredients

Chicken Marsala

  • 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

Directions

Prepare the Chicken Marsala

1.

Combine flour with salt and pepper in a ziplock bag. Dredge chicken pieces in the mixture.

2.

Heat oil in a large frying pan and fry the chicken pieces on both sides. Remove to a pan.

3.

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.

Notes:

This dish freezes well; the chicken remains soft due to the wine.

Credits

Food and Prop Styling by Goldie Stern Photography by Felicia Perretti

Easy Chicken Marsala

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Joshua
Joshua
9 months ago
Rachely Slomovics
Rachely Slomovics
9 months ago
Rachely Slomovics
Rachely Slomovics
9 months ago

this was absolutely delicious! this will definitely become a supper staple! thank you

Rachely Slomovics
Rachely Slomovics
9 months ago

it was absolutely delicious! this will definitely become a supper staple.

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Roizy
Roizy
2 years ago

Delicious!!

Deena
Deena
2 years ago

DELICIOUS RECIPE!!! Such a hit! we really enjoyed it a lot! Thank you! I recommended it to others and they all loved it too!