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CHICKEN MARSALA




Source of Recipe


NEWSPAPER






List of Ingredients



• 4 cups of water
  
• 1 tablespoon beef base
  
• 3/4 cup dry Marsala wine
  
• 3/4 cup marinara sauce
  
• 1 stick of butter
  
• 1/2 cup all purpose flour
  
• 1 1/2 cups thinly sliced button mushrooms
  
• 1/2 teaspoon Kitchen Bouquet
  
• 6 skinless, boneless breast
  
• 1 1/2 sticks of butter melted
  
• 2 to 3 cups Italian seasoned bread crumbs
  
• 1 1/2 cups shredded provel cheese divided
  






Instructions



1. TO PREPARE SAUCE: In a large saucepan, stir togetherwater, beef base, wine and marinara sauce. Bring to a full boil over meduim high heat.
   
2. In a separate small pot over meduim heat melt butter add flour wisk until smooth, cook, stir until bubbly, about 4 minutes. Add mushrooms and Kitchen Bouquet stir until mushrooms are cooked about 5 minutes. Keep warm until ready to use.
   
3. TO PREPARE CHICKEN: prepare a medium hot fire in the grill. Dip chicken in meltedbutter coat all sides with crumbs, patting so that they adhere firmly. Char grill chicken until cooked through.
   
4. Arrange each breast half on a serving plate. Top each with 1/4 cup provel, then with sauce dividing evenly.
   






Final Comments


NOTE: YOU MAY SUBSTITUTE 4 CUPS OF BEEF STOCK FOR THE WATER AND BEEF BASE.