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“Found this recipe in a church suppers cookbook, and is the best Chicken Marsala I've tasted.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the egg and milk in a shallow bowl. On a plate, combine the flour and the salt and pepper. Dip the chicken in the egg mixture, the coat both sides with the flour mixture. Refrigerate for 1/2 to 2 hours. In a large skillet, heat the butter and olive oil. Brown the chicken and remove it from the skillet. Add the remaining ingredients. Simmer for 10 to 12 minutes to reduce liquid. Place the chicken back in the skillet and reheat. Serve with angel hair pasta.

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