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Chicken Marsala


  • 3 pounds boned, skinned, quartered chicken breasts
  • 1 egg, beaten
  • 1 cup flour, seasoned with salt and pepper
  • 1/2 cup butter
  • 1/4 cup lemon juice
  • 1/2 cup Marsala wine
  • Chopped parsley


  1. Dip chicken in egg and flour. Brown slowly. Arrange in single layer in ovenproof dish. Melt butter. Add lemon juice and wine. Pour over chicken. Sprinkle with parsley. Cover with foil.
  2. Bake at 325 degrees F for 45 minutes.
  3. Serve with noodles.

Yield: 8 servings

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