CHICKEN MARSALA ANTHONY

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"THIS ACTUALLY TASTES LIKE REAL CHICKEN MARSALA."
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Ingredients

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Original recipe yields 6 servings

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Directions

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  1. HEAT OIL IN MEDIUM HI HEAT AND ½ BUTTER AND BROWN CHICKEN IN HEAVY SKILLET. WHEN BROWNED, TRANSFER TO A PLATE.
  2. IN SAME SKILLET, SAUTE’ ONIONS AND MUSHROOMS UNTIL BOTH ARE SOFTLY COOKED. ADD ½ THE MARSALA AND ALL CHICKEN BROTH TO THE POT. ADD CHICKEN AND ACCUMULATED JUICES TO POT WITH REMAINING BUTTER. ADD PARSLEY. COOK FOR 15/20 MIN. TO ALLOW JUICES MARRY. ADD MORE MARSALA WINE TO TASTE.
  3. SERVE WITH (BROWN) RICE. ADD ENOUGH CHICKEN BROTH TO RICE TO COOK.

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