what restaurants in the saginaw area have good salmon dishes How to Make Chicken Marsala

An Italian-For decades, masala chicken has been a staple of Sicily wine.While you can replace it with dry sherry in a pinch, this recipe is perfect for dry masala.Avoid buying cheap cooking wines at grocery stores if possible, but instead choose to buy a slightly higher quality bottle from the wine store.
On the cutting board, cover with plastic wrap.Pound the chicken 1/4 with a flat edge of a meat mallet or roller-inch thick.Mix the flour with plenty of salt and pepper to taste.
Heat the oil in a large frying pan-High temperature until fragrant.In every piece of chicken in the flour mixture, shake off anything extra.Put the debris in the oil.Stir fry for 5 minutes, turn around and cook for another 5 minutes, or cook until golden brown.
If necessary, boiled chicken in two batches.Place the chicken on a single sheet of paper.Then, in about 1 minute, fry the pan Chita until the fat starts to render.
Add garlic, scallions, rat plums and mushrooms to the pan until the mushrooms are golden brown for about 5 minutes.Season with salt and pepper.Cook in the pan for 30 seconds and scrape off any brown part of the bottom of the pan.Add chicken soup and lemon juice;Sim1 to 2 minutes to reduce sauce.
Stir in butter.
Cook in a pot for 1 to 2 minutes until the chicken is heated.Divide into four plates or places in one serving dish and decorate with parsley