Patricia Keenan Recipe Reviews (Pg. 1) - (14229560)

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Patricia Keenan




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Chicken Marsala Florentine

Reviewed: Aug. 1, 2012
Amazingly easy and amazingly delicious! I read through a couple reviews before making this dish myself. So here's what I tweeked: I used about 2 tsp. of minced garlic when frying the chix, I used the 3/4 cup butter called for in this recipe, but added the left over flour and oregano/S & P mixture to make a roux (maybe a Tsp. of left over flour?). I chopped the mushrooms into bite sized pieces and sliced the sun-dried tomatoes. Then I added the mushrooms and tomatoes to the butter and sauted until the mushrooms looked soft. Only then did I add the Marsala wine (Florio Dry Marsala wine, purchased at our local liquor store). I returned the chix breasts to the liquid, covered and simmered for about 20 minutes more to get the meat nice and tender. I served it with garlic mashed potatoes and fresh steamed green beans. Everyone LOVED this dish and I can't wait to make it again.
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