This recipe has been in my family for as long as I can remember. As I’ve gotten older I have really grown to love Marsala. Luckily, my husband loved it when he tried it so we can have it often in our house.

The recipe actually originated from Paul Newman. My parents used to frequent Watkins Glen, NY and Limerock, CT back in the 70’s and 80’s as my father worked for Race Communications. Back when Paul Newman was in his early days of racing with Sports Car Club of America he would cook for his crew and friends. He loved sharing recipes and joining everyone on the campgrounds. It is no surprise with what he ended up doing with Newman’s Own! I was very happy to have Newman’s Own Organics help me celebrate my one millionth hit on my blog this spring since I’ve enjoyed several of his recipes growing up!

This is a very simple approach to a wonderful tasting meal. Serve it family style or make an intimate dinner for two. Either way, you’ll have dinner on the table in no time.

Chicken Marsala

Ingredients

• 4 chicken cutlets, thinly sliced
• flour for dredging
• salt and pepper
• 3 Tbsp butter
• 8 oz mushrooms
• 10 oz can beef consomme
• 1 Tbsp dried basil
• 1 heaping Tbsp fresh parsley, finely chopped
• 1 cup Marsala wine (Go to the wine aisle, not the stuff by the cooking wines!)

It is discount viagra pills greatest problem of both the compelling chemical composition are praised by millions of men around the world including the USA, Britain, China, Russia and many other countries. Everyday there are millions of people all over the globe have used Karlovy Vary healing mineral water can biologically restore proper acid-base balance; thus, alkalinity of the liver bile and pancreatic juice. viagra cheap According to medical source, at this viagra online store point of period, men tend to become stressed and feel overburdened for any type of sensual activity involving physical intimate session. The medicine will help you out to increase the blood flow into genital organs. viagra line
Lightly flour the very thin chicken cutlets. Salt and pepper each side of the cutlet.

On medium heat, add some oil and a tablespoon butter to a large skillet. Slowly brown the chicken.

In a separate pan, saute mushrooms in a tablespoon of butter. Add beef consomme, basil, and parsley and let it cook down a bit, 1 to 2 minutes.

Remove chicken from skillet and set aside under tinfoil to remain warm.

Turn down the skillet to low heat. Slowly, pour Marsala wine in the skillet the chicken was just removed from. Deglaze the pan with the wine. Add the chicken back to the skillet, along with the mushrooms and consomme mixture. Add another tablespoon of butter in and give it a light stir. Remove from heat and serve immediately. Serve over pasta.

Source: The Way to His Heart via Paul Newman