Chicken Marsala with Peppers
INGREDIENTS:
1/2 c All-purpose flour
1/4 c Grated fresh Parmesan
1 lb Boneless; skinless chicken
-breasts
Salt; pepper and paprika to
-taste
2 tb Butter or margarine
2 tb Olive oil
1 Clove garlic; pressed
1/2 -(up to)
3/4 c Marsala wine
2 tb Fresh lemon juice
Lemon wedges and parsley to
-garnish
1/2 c All-purpose flour
1/4 c Grated fresh Parmesan
1 lb Boneless; skinless chicken
-breasts
Salt; pepper and paprika to
-taste
2 tb Butter or margarine
2 tb Olive oil
1 Clove garlic; pressed
1/2 -(up to)
3/4 c Marsala wine
2 tb Fresh lemon juice
Lemon wedges and parsley to
-garnish
In large skillet, heat butter and olive oil over medium heat until butter is melted. Stir in garlic. Cook chicken breasts on each side until lightly browned. Stir in Marsala wine and lemon juice. Simmer until chicken is cooked through.
Arrange chicken on a warm serving platter and pour the remaining liquid from the skillet over the chicken. Garnish with lemon wedges and parsley.
EAT-L DIGEST 17 JUNE 1996