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 Chicken Marsala With Capers Recipe - Food.com
butter, chicken breast, chicken stock, cornstarch, canola oil, white peppercorn, caper, mushrooms, garlic, salt, fortified wine, water, flour
A savory and light chicken marsala recipe with the tang of added capers
Serving Size: 1 (449) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 723 Calories from Fat 477 g 66 % To...
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|  Chicken Marsala With Mushrooms Recipe - Food.com
butter, chicken, olive oil, white peppercorn, lemon, mushrooms, salt, fortified wine, flour
This recipe was given to me by my sisters Italian mother-in-law. Everything Elena cooked was so good and this recipe was one of my favorites. Serve with pasta, salad and crusty rolls for an easy delic...
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Veal Saltimbocca Recipe - Food.com
butter, dry cured ham, olive oil, sage, white peppercorn, veal, salt, fortified wine, white wine, flour
Serving Size: 1 (158) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 332.9 Calories from Fat 218 g 66 % Total Fat 24.3 g 37 % Saturated Fat 9.9 g 49 % Cholesterol 108.7 mg 36...
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|  Chicken Marsala | Diabetic Recipe - Diabetic Gourmet Magazine
butter, chicken breast, dry sherry, safflower oil, white peppercorn, oregano, basil, mushrooms, vegetable fat spread, fortified wine, flour
Recipe for Chicken Marsala from the diabetic recipe archive at Diabetic Gourmet Magazine with nutritional info for diabetes meal planning.
Mix the flour, white pepper, oregano, and basil together on a...
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| Turkey Scaloppine with Marsala Glaze | Diabetic Recipe - Diabetic Gourmet Magazine
turkey breast, lemon peel, chicken stock, cornstarch, white peppercorn, garlic, salt, brown sugar, fortified wine, white wine, flour
Recipe for Turkey Scaloppine with Marsala Glaze from the diabetic recipe archive at Diabetic Gourmet Magazine with nutritional info for diabetes meal planning.
Mix the flour with the seasoned salt and...
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| THE BEST VEAL SCALLOPINI ALLA MARSALA
butter, shiitake mushroom, chicken stock, olive oil, white peppercorn, oregano, basil, mushrooms, spring onion, veal, salt, fortified wine, flour
Have your butcher slice the veal very thin [(No more than 1/4 in.). Pound the slices to tenderize them, or have your butcher run them one through the tenderizer. Cut the tenderized slices into about ...
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