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Date product posted
Mon January 26, 2004
6 skinless, boneless chicken breast halves (4 oz. ea.)
2 Tablesp. olive oil
2 cups thinly sliced mushrooms
2/3 cup Marsala Wine
2 Tablesp. chopped fresh parsley
1/4 teaspoon freshly ground black pepper
How To Prepare:
Lay chicken breasts between 2 pieces of waxed paper and flatten ea. piece using meat mallot or flat side of a heavy knife to a 1/8 inch thickness.
In a large skillet, heat oil over medium heat until hot but not smoking. Add mushrooms and saute until softened, about 10 minutes. Add chicken to skillet. Cook, turning once, until no longer pin, about 6 minutes. Remove chicken to a serving platter and cover with foil to keep warm. Add wine to skillet. Bring to a boil over medium heat. Simmer until liquid is reduced by half, about 5 minutes. Stir parsley and pepper into skillet. Pour sauce over chicken. Serve immediately.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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