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Castaldi's Chicken Marsala




  • 6 ounces Marsala Sauce
  • 4 ounces marinated portabella mushrooms (marinate in balsamic vinegar and garlic), sliced
  • 6 ounces scaloppini chicken (lightly breaded and fried)
  • 1 ounce roasted garlic cloves
  • 2 ounces Marsala wine

Marsala Sauce

  • Olive oil
  • Sliced button mushrooms
  • Shallots
  • Marsala wine
  • Butter
  • Demi-glaze or veal stock


  1. Heat 1 ounce of butter and oil in a sauté pan.
  2. Place the chicken, lightly breaded, in the pan until cooked through.
  3. Place the portabellas, sliced, and the roasted garlic with a squirt of Marsala wine in the same pan.
  4. Add the prepared Marsala Sauce and cook until hot.
  5. Serve over pasta and vegetables.

Posted by LladyRusty at Recipe Goldmine 6/12/01 1:51:32 pm.

Source: Castaldi's - 13NEWS Lunchbreak May 23, 2001

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