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Results 101 - 110 of 242 for chicken marsalas
101. CHICKEN MARSALA
Pound each chicken breast half to 1/4 inch ... parsley; cook, stirring until mixture thickens and boils. Pour sauce over chicken. Makes 8 servings.
102. CHICKEN MARSALA
Marinate chicken breasts in beaten eggs overnight, ... cheese over all this - then pour broth wine mixture - cover and bake 1 hour at 325 degrees.
103. CHICKEN MARSALA
Dredge chicken in flour. Brown chicken in ... mushrooms start to release juice. Return chicken to skillet until it heats through, turning if necessary.
104. CHICKEN MARSALA
Pound chicken breasts and coat in Progresso ... 350 degrees. You may add more wine and chicken, bouillon cubes, depending on number of breasts.
105. CHICKEN MARSALA
Dip cutlets in egg, coat ... Cook until thickened. Add canned mushrooms, if you like. Pour over chicken. Bake 1/2 hour at 350 degrees. Serves 4.
106. CHICKEN MARSALA
Dredge chicken in flour; dip in egg. ... at 325 degrees. Bake, uncovered, for 20 minutes more. Serves 6. Veal may be used in place of chicken.
107. CHICKEN MARSALA
In large skillet, melt 3 tablespoons butter. Dredge chicken in flour using all of ... until both sides are glazed and sauce is thickened. Serves 4.
108. VEAL/CHICKEN MARSALA
Pound veal/chicken and dust with flour. Heat ... chicken stock, mushrooms and wine. Cook 5 minutes. Serve with buttered noodles or regular spaghetti.
109. CHICKEN MARSALA
Heat the oil in a ... burn. Add the Marsala and cook, stirring and scraping, ... taste. Pour over hot breasts and serve immediately. Serves: 2.
110. CHICKEN MARSALA
Place each piece of chicken between 2 sheets of waxed ... are tender. Pour wine mixture over chicken; sprinkle with parsley. Yield: 2 servings.
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