This is the recipe that I normally use for Chicken Marsala, however this week, I did not have the chicken and wanted to use up my veal and I was out of my Cream Sherry to make Veal Scallopini so instead used the Marsala recipe it tastes delicious... I have posted this one before on a forum and had someone make it and rave about it, so give it a try!!
1/8 tsp. black pepper
1/4 tsp. salt
1/4 cup flour
4 boneless skinless chicken breasts sliced in half horizontally (or one package of veal)
1 Tbs. oil
1/2 cup Marsala wine
1/2 cup Chicken stock, skim fat from the top (you can either use from a can, or make some from bouillon cubes)
1/2 lemon fresh lemon juice (I use about 1 Tbs. lemon juice concentrate)
1/2 cup sliced mushrooms
1 Tbsp. fresh parsley, chopped
Mix together pepper, salt, and flour. Coat chicken or veal with the seasoned flour. In a heavy-bottom skillet, heat oil over MED. heat. Place the chicken breasts or veal in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice, stock and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced. (we like our sauce a little thicker than this, so take about a tablespoon of flour in a small bowl and add liquid from the pan and stir the flour and liquid together until it is thin enough to pour. Pour the four mixture into the pan and stir until desired thickness is achieved)
Return browned chicken or veal to skillet. Spoon sauce over the chicken. cover and cook for about 5-10 minutes or until chicken is done. (usu. when you slice the chicken breasts in half and brown them, they are done by the time you take them out of the pan to set aside so when you add them back in, just keep them in the pan until they are heated back up, maybe only another minute or two...same with veal.
Sever sauce over chicken. Garnish with chopped parsley.
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