Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
Beat chicken into thin slices.
Coat with flour.
Heat butter and oil. Add chicken and brown on both sides.
Add Marsala wine. Simmer 10 minutes, uncovered, and serve immediately.
Beat eggs with seasoning.
Dip meat in eggs first, then in flour or bread crumbs.
(If floured, put on wax paper and refrigerate to set.)
Brown on both sides and drain.
Saute for 10 minutes the following in butter or margarine:
garlic cloves, onion, peppers and mushrooms.
Remove from pan and set aside.
In same pan, add broth, bouillon cubes and Marsala wine.
Simmer for 5 minutes.
Put browned meat in pan and all vegetables.
Simmer for 5 minutes more.
(I use an electric skillet.)
Melt oleo, garlic and rosemary. Dip chicken in flour, brown in mixture.
Pour wine over chicken and simmer 5 minutes.
Bake in uncovered casserole dish for 30 minutes.
(I make several batches ahead of time and freeze.
I prepare up to the point where they would go in the oven.
After they are thawed, then it can be finished in oven.)
Add the onion, celery, and carrots; cook until the vegetables
Set the burner to high and boil. Add frozen ravioli to
at. Add mushrooms and saute until tender and releasing liquid,
Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent.
Several tablespoons at a time, stir in butter until sauce is creamy. Add hot sauteed mushrooms. Pour sauce over grilled chicken before serving.
hours; Drain currants and set aside (marsala wine)soaking liquid.
Preheat
ith salt, pepper and oregano. Drain the chicken and dredge well.
Heat
sp each of salt and pepper.
Dredge chicken in flour, shake
e chicken under
ombine bread crumbs and Parmesan cheese.
Dip chicken breasts in eggs
garlic cloves over chicken breast. Season chicken inside and out with salt
killet over medium heat; cook and stir chicken livers, prosciutto, sage, salt
Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.
dium-high heat.
Pound chicken breasts lightly on each
Cut up chicken in bite size pieces.
Melt butter until sizzling, then add oil.
Dredge cutlets in flour and immediately place into frypan.
Cook on high until golden, 2 1/2 to 3 minutes per side.
Remove cutlets.
Set aside to drain fat.
Place shallots into pan and saute 2 minutes.
Add mushrooms, chicken broth and Marsala cooking wine.
Cook 2 minutes. Add cutlets.
Turn off.
Cook pasta.
Drain pasta; place into a large bowl and pour chicken and liquid over pasta.
Enjoy!
rom mushrooms and chop fine.<