suemunzlinger's Recipe

Chicken Marsala Rizzo's Pasta

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield:> 6 servings

For sauce:

4 cups water>

1 tablespoon beef base (see note)>

3/4 cup dry Marsala wine>

3/4 cup marinara sauce>

1/2 cup (1 stick) butter>

1/2 cup all-purpose flour>

1 1/2 cups thinly sliced button mushrooms>

1/2 teaspoon Kitchen Bouquet>

For chicken:

6 skinless, boneless chicken breast halves (about 8 ounces each)>

3/4 cup (1 1/2 sticks) butter, melted>

2 to 3 cups Italian-seasoned bread crumbs>

1 1/2 cups shredded provel cheese, divided>

To prepare sauce:> In a large saucepan, stir together water, beef

base, Marsala and marinara sauce. Bring to a full boil over medium-high heat.

In a separate small pot over medium heat, melt butter. Add flour; whisk until

smooth. Cook, stirring, until bubbly, about 4 minutes, then whisk into Marsala

mixture. Add mushrooms and Kitchen Bouquet; stir until mushrooms are cooked,

about 5 minutes. Keep warm until ready to use.

To prepare chicken:> Prepare a medium-hot fire in the grill. Dip

chicken in melted butter; coat all sides with crumbs, patting so that they

adhere firmly. Char-grill chicken until cooked through.

Arrange each breast half on a serving plate. Top each with 1/4 cup provel, then

with sauce, dividing evenly.


Note: You may substitute 4 cups beef stock for the water and beef

base.>