Dredge veal scallops in flour.
Salt and pepper to taste. Melt 3 tablespoons butter in skillet.
Brown 1 clove garlic.
Add veal, browning quickly.
Remove veal to shallow baking pan.
Add 1 tablespoon butter to skillet and brown mushrooms.
Add Marsala cooking wine and bring to a boil.
Simmer about 2 minutes to blend flavors.
Pour wine and mushroom sauce over veal.
Cover and bake about 20 minutes at 350\u00b0.
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!
engthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl
dd 16 ounce bottle of Marsala cooking wine and turn heat to medium
Dredge veal cutlets in flour, salt and pepper.
Melt 3 tablespoons butter in skillet.
Add garlic.
Add veal.
Brown quickly, then remove veal to baking pan.
Add 1 tablespoon butter to skillet and brown mushrooms.
Add Marsala cooking wine and boil 2 minutes.
Pour sauce over veal.
Cover and bake approximately 20 to 30 minutes at 350\u00b0.
Deskin drumsticks.
Place in one layer in roasting pan. Sprinkle salt, pepper, parsley and garlic powder generously.
Pour oil over chicken, enough to baby the chicken with.
With your hands, rub the seasoning in real good.
Cook at 350\u00b0 for approximately 1 1/2 hours.
Twenty minutes before chicken is ready, pour Marsala cooking wine generously over the chicken. Mmm, Mmm, good.
Saute mushrooms, green peppers and onion in oil and butter; remove this after 10 to 15 minutes.
Use meat tenderizer to pound meat.
Dust the chicken in flour and add to juices in pan; brown these.
After browning, reduce flame to simmer or a bit higher and add Marsala cooking wine frequently as it evaporates (you should use 3/4 to 1 bottle).
Add mushrooms, green peppers and onions after 15 minutes.
Cook on simmer for 30 to 45 minutes.
Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and saute mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.
Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.
saute for 1 minute. Add cooking wine and seasonings. Add spinach and
Flour both sides.
Brown lightly in melted butter (both sides).
Meanwhile, dissolve bouillon cube in 1 cup hot water. Add sliced mushrooms to meat.
Add bouillon mix in pan.
Add the wine.
Blend well and cook on low heat 30 minutes.
Sauce will thicken as it cools.
Serve with spaghetti noodles and plain sauce (no meat) as a side dish and veal as your main dish on a separate serving dish.
rown garlic.
Add veal, cooking over medium heat until brown
eat to low.
Stir wine and water into drippings, scraping
ours or overnight.
Before cooking, let the roast sit at
killet.
Add chicken broth, Marsala wine and cornstarch/water mixture (stir
Saute onions and garlic in oil in a large stew pot until slightly brown.
Add remaining ingredients, beginning with liquids.
Cover and simmer for 1 1/2 hours.
If needed, add more liquid.
Thicken at end of cooking time, if necessary, or desired, with cornstarch and a small amount of the hot liquid.
Serve over cooked rice.
Prepare and bake chicken per Shake 'n Bake package directions. Simmer soup and Marsala wine in saucepan. Add chives and drained mushrooms.
Pour over chicken and bake for 10 more minutes.
Serve with rice and vegetable.
Brown chicken breasts.
Add mushroom soup, Marsala wine, salt and pepper.
Cook on medium for about 15 minutes until chicken is done.
Serve with noodles.
Combine oil and butter over medium heat.
Pound chicken between layers of Saran Wrap.
Dredge chicken in flour/herb mixture and shake off excess.
Saute for 2 minutes on each side until golden brown.
Add mushrooms and Marsala wine.
Cover and simmer for 10 minutes.
Cut boneless chicken into pieces and pound thin.
Add salt and pepper to taste.
Dust with flour.
Brown pieces of chicken in olive oil, drain on aper towels.
add butter/margarine to pan. Add a sprinkle of parsley.
Add Marsala wine.
Place chicken back in pan and coat with mixture.
Cover and simmer for 5 minutes. Server with angel hair pasta or rice.
killet.
Add water mixture, Marsala wine, parsley and bouillon.
Cook