about 3 minutes. Add the Marsala wine and bring to a boil
owl, soak currants in the marsala wine for 1 to 2 hours
o 5 minutes.
Stir Marsala wine, chicken stock, brown sugar, lemon juice
nd Parmesan cheese.
Dip chicken breasts in eggs, then coat
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.
Rinse chicken; pat dry.
Sprinkle with salt, pepper, garlic powder and flour.
Melt margarine in pan.
Saute chicken until lightly browned (2 minutes each side).
Remove chicken to oven dish.
Add following to frying pan:
Marsala wine, chicken soup and enough flour to thicken.
Add mushrooms; bring to boil for 1 minute.
Place over chicken and place in 325\u00b0 oven for 20 minutes. Makes 4 servings.
Combine 3 tablespoons flour, salt and pepper.
Coat chicken in mixture, shaking off excess.
Heat 4 tablespoons butter in large skillet over medium heat.
Brown chicken breasts on both sides. Stir in dry Marsala wine, chicken broth and tarragon.
Reduce heat to low; cover and simmer until chicken is tender, about 15 minutes.
Remove breasts from skillet to a warm platter and keep warm.
oat with oil, and place chicken breast halves into the hot
Bread the cutlets in Parmesan and bread crumbs, then fry in a little butter and garlic.
Remove when done and set aside.
Add Marsala wine, chicken broth and sliced mushrooms to butter and garlic mixture.
Cook until mushrooms are soft, then add the chicken cutlets and cook for another 5 to 10 minutes.
Serve with rice.
inutes more.
Pour chicken broth and Marsala wine into the skillet; bring
0 minutes. Pour in the Marsala wine, and scrape and dissolve any
Clean the stems from the strawberries.
Cut the cantaloupe in half and remove the seeds.
With a melon-ball scooper, scoop out the pulp.
Save the cantaloupe shells.
Place melon balls and strawberries into a large bowl.
Add 1/2 cup sugar and the Marsala wine; mix well.
Refrigerate for several hours.
Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
Fill cantaloupe shells with the marinated melon and strawberries.
Spoon some of the juice over the fruit.
Serve chilled.
POUND chicken breasts between sheets of plastic
add the marsala wine.
Cook until steaming.
Add the chicken stock
ith cooking spray.
Place chicken tenderloins on bottom and season
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.
nd set aside.
Sliced chicken in half - pound each
Place chicken breasts between two pieces of
he dried porcini mushrooms and chicken stock in a small saucepan