Chicken Marsala

"Use dry sherry if you can't find dry Marsala, but don't use sweet Marsala. Ever!"
 
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Ready In:
1hr
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Rinse chicken and pat dry.
  • Season with salt and pepper.
  • In a large frying pan, melt butter with oil over medium heat.
  • Add chicken, in batches if necessary, and cook 5 minutes, turning, until lightly browned on all sides.
  • Remove chicken and set aside.
  • Drain off almost all fat.
  • Add onion to pan and cook over medium heat 2 minutes, or until softened.
  • Return chicken to pan, along with the marsala and the stock.
  • Bring to a boil, reduce heat to low,cover and simmer 25 -30 minutes, or until chicken is fork tender.
  • Season with additional salt and fresh pepper.

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RECIPE SUBMITTED BY

<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p> 8727975"
 
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