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Chicken Marsala

kept bynomoregrays
recipe byDavid Lebovitz

Makes 4 servings


4 boneless, skinless chicken breasts (about 1 1/2 pound, 680g), cut in half crosswise
freshly ground black pepper
8 to 10 ounces (230-280g) button mushrooms, stems trimmed and sliced
3 tablespoons (total) olive oil
4 tablespoons (total) unsalted butter
2 large cloves garlic, peeled and minced
about 1/3 cup (50g) flour
1/3 cup (80ml) chicken stock or water 80ml
1 teaspoon corn starch
2/3 cup (160ml) Marsala wine preferably dry
1 1/2 teaspoons balsamic vinegar
2 tablespoons chopped parsley



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