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Chicken Marsala Holland House

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“Recipe from bottle of Holland House cooking wine for Chicken or Veal Marsala. Taste very much like what is served in local Italian Resturant.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound chicken (or veal) until thin.
  2. Dredge lightly on both sides with flour.
  3. In large skillet, melt butter and saute mushrooms over medium heat until browned, about 10 minutes.
  4. Remove and set aside.
  5. Add chicken to skillet and cook through, 4 minutes on each side. Remove to serving platter.
  6. Return mushrooms to pan, stir in Marsala, water, parsley and rosemary.
  7. Heat and pour over chicken.

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