My mother's friend Beth is a great cook. This is her no-fail recipe for Chicken Marsala. What's great is that it can be prepared in advance and frozen.
- dark chicken cutlets - 6, (substitute white if preferred)
- potato starch -
- olive oil -
- fresh mushrooms - 10 oz, sliced
- garlic - 3 cloves, minced or crushed
- white wine - 1/4 cup
- lemon juice - 2 tsp
- chicken stock - 1 cup
- salt - to taste
- pepper - to taste
Preheat oven to 350°F.
Dredge cutlets in potato starch.
Heat olive oil in a large skillet over medium-high heat. Fry cutlets in olive oil until chicken is no longer pink.
Place fried chicken into a 9 x 13” pan. Using the same skillet, sauté mushrooms and garlic until browned. Add wine, lemon juice, stock, salt, and pepper to vegetables. Bring to a boil.
Pour sauce over chicken. (Chicken can be frozen at this point. Add 25 minutes to baking time if baking frozen chicken.)
Bake, covered, for 30 minutes.
Recipes from A Taste of Pesach
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications