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Chicken marsala

Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.

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Chicken Marsala with Shitake Mushrooms and Prosciutto

INGREDIENTS 2 large chicken breasts or 4 smaller ones (about 1 lb) 1 cup flour, for dredging chicken 1 tsp salt 1 tsp pepper 1 tsp dried oregano 2 tbsp olive oil 1 tbsp butter 4 oz shiitake mushrooms, sliced 2 garlic cloves, minced 4 slices Prosciutto, chopped ¾ cup Marsala wine ½ cup chicken broth 1 tbsp flour parsley for garnish

Contributed by Karen Webb

Drunken Chicken Marsala with Tomatoes Recipe

INGREDIENTS 16 ounces fresh crimini mushrooms, sliced 3 tablespoons butter, divided 2 cloves garlic, minced 1 cup dry Marsala wine 1 teaspoon cornstarch dissolved in 1 tablespoon cold water 2 tablespoons heavy cream ½ teaspoon salt (more to taste) 1½ - 2 lbs. boneless skinless chicken breasts 1 tablespoon olive oil ⅓ cup flour 1 teaspoon all purpose seasoning + a pinch of salt and pepper 1-2 cups cherry tomatoes fresh parsley

Contributed by Karen Webb

One Pot Creamy Chicken Marsala Pasta Recipe

INGREDIENTS 1 - 1.5 lb boneless, skinless chicken breasts, cubed ¾ - 1 lb cremini mushrooms, sliced (you can also use button mushrooms, but I prefer cremini) ½ cup all purpose flour 1 tablespoon oil 3 tablespoons butter 2 cloves garlic, minced 4 oz prosciutto, sliced or torn into thin strips 3 cups chicken broth, plus more to thin the sauce 2½ cups Marsala wine 12 oz pasta of your choice Salt and pepper, to taste ¼ cup parmesan cheese, grated ¼ cup heavy cream Parsley, to garnish

Contributed by Karen Webb

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