(Mock Veal Dish, Wonderful For Family Or Company)
1 clove garlic sliced, thin
1/4 c. olive oil
4 chicken breasts, split
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. Marsala wine
1/4 c. water
1/4 tsp. chopped parsley
1/8 tsp. salt
1/8 tsp. pepper
skillet and lid
whole canned mushrooms (if
desired, add with Marsala
Debone and skin chicken. Place between wax paper; pound
with rolling pin until evenly thin like veal. Cut out any fat
or veins. Cut into pieces to resemble veal. Mix together 1/4
cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Coat
chicken both sides with mixture. Heat oil 1/4 cup in skillet.
Brown chicken; add garlic after chicken is brown. Just brown
"lightly" garlic. Do not over brown garlic. When garlic is
light, brown toasted color, "quickly" add: *whole mushrooms,
drained, 1/4 cup Marsala wine, 1/4 cup water, 1/4 cup chopped
parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper and simmer
about 15 to 20 minutes until mixture thickens. If it is too
thick, it may be thinned with water. Whole canned mushrooms
may be added. Makes 4 nice servings.
2 tsp. olive oil
3 Tbsp. butter
garlic powder (not salt, 3
dried parsley (1 shake or
Cook noodles so they are slightly firm. Don't cook
until mushy. Drain. Mix olive oil, butter, garlic powder and
parsley with noodles. Taste; you may desire more garlic, add
to taste. You may desire more parsley; add for more color.
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