jacques' veal ~or~ chicken marsala
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A dear friends' dad worked in Europe much of his life and he retired to Geneva, Switzerland. He was the most wonderful cook and attended the Cordon Bleu Cooking School, where he received his blue sash. When visiting my friend over twenty years ago, he made this most delicious meal. It was simple, straightforward and delicious! I have tweaked it slightly for our taste, but it has always been a lip-smacking winner!
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yield
3 -6
prep time
5 Min
cook time
25 Min
method
Stove Top
Ingredients For jacques' veal ~or~ chicken marsala
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6veal cutlets ~or~ 3 boneless, skinless chicken breasts, pounded on both sides to 1/2 " thick, cut these in half
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flour
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salt & pepper to taste
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1/4 colive oil
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4 clovegarlic
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1small onion
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8 ozmushrooms
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1 csweet marsala wine
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1/2 cbeef broth
How To Make jacques' veal ~or~ chicken marsala
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1Dust cutlets with flour & season with salt and pepper. Brown in hot fry with olive oil 2-3 minutes per side & set aside.
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2Saute garlic and onion in oil until lightly brown. Add mushrooms & simmer for 3-4 minutes. Add broth and wine. Stir and start to cook sauce down.
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3Return meat to pan & cook 3-4 minutes; turn and cook another 2-3. Taste & add salt and pepper to taste. Serve meat w/ sauce (I usually serve w/ a buttered linguine & green salad.) (**I have also used turkey cutlets for this recipe.) Mangia!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Jacques' Veal ~OR~ Chicken Marsala:
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