Gotta wonder if we’ll ever get back to the good old days when going out for Chicken Marsala, a hefty Italian salad and bread loaf with herbed olive oil is a pretty common occurrence.
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Chicken Marsala Old School #short
This is my universal Marsala sauce. You can make it and use it over meatballs, chicken, and veal cutlets. The recipe doubles should you want to serve it with rice or mashed potatoes.
Ingredients
3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/4 cup red bell peppers, sliced
1/2 pound mushrooms, sliced
1/2 teaspoon granulated onion powder
1/2 teaspoon granulated garlic powder
2-3 tablespoons flour
1 tablespoon light brown sugar
3/4 cup Marsala wine
1 1/4 cups chicken stock
Salt and pepper, to taste
Instructions
Add olive oil to a heavy hot saucepan. Add onions, bell peppers, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook for about 2 minutes then deglaze the pan with Marsala wine. Add chicken stock and cook until thick and flavors are blended. If you are serving this with Italian beef meatballs, use beef stock. The yield: about 1 cup.
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