The Family Cookbook
Culinary Heirlooms
by Doug Anderson
Reprinted from Bulletin 040, May 1, 2003

      Anyone who has ever watched Donnie cook knows that he's into it. That's why today's recipe will be fun for readers out there adventurous enough to try recreating it at home. Because this recipe is so stylistic and precise, I will reproduce it here verbatim.

Chicken Marsala à la Donald
(Okay, so I made up the name; the rest is all Donnie!)

4 boneless, skinless chicken breasts, cubed
8 oz. can powdered parmesan cheese
1/2 teaspoon oregano
1 egg, beaten
1/2 cup butter
2 cloves garlic, chopped
2 cups chicken broth
1/2 cup Marsala wine or cooking Sherry*
8 oz. fresh mushrooms
2 Tablespoons flour**

Preheat oven to 350 degrees.
Blend parmesan cheese and oregano.
Coat chicken in egg and roll in cheese mixture.
Melt butter in a non-stick pan.
Brown chicken cubes and transfer them to a casserole or Dutch oven.
Add garlic, chicken broth, wine and mushrooms, sauté until mushrooms are tender.
Thicken with flour.
Pour mixture over chicken and bake at 350 degrees, uncovered, for 30 minutes.
Serve over fettuccini pasta.

* The Food Editor suggests that a good non-alchoholic substitute for the Marsala would be
1 Tablespoon Balsamic vinegar and a teaspoon of sugar.
** The author suggests Wondra.

        Thanks for the delicious recipe, Donnie! I hope that our busy readers out there actually find time to slow down and enjoy one of the true joys of living; Good food!

        Next week: A complete surprise from left field!

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