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Chicken
Marsala
Serves
2
2
chicken breasts pounded thin
½
pound of mushrooms
¼
cup olive oil
½
cup chicken stock
½
cup Marsala wine
2
tablespoons of butter
Flour,
spread on plate
Salt
and pepper to taste
1. Heat
olive oil in large sauté pan over medium-high
heat.
2. When
the oil is hot, dredge both sides of the chicken
breasts in flour, shake off excess flour and place
in pan.
3. Add
the mushrooms.
4. Sauté
chicken and mushrooms until chicken breasts are
lightly browned on both sides, drain oil and
return to heat.
5. Turn
the heat to high, add the Marsala wine and scrape
loose with a wooden spoon all browning residues on
the bottom and sides of the pan.
6. Add
butter and chicken broth and sprinkle with a
little flour to thicken sauce.
7.
Cook
until the liquid is reduced by half, approximately
5 minutes. Transfer the chicken breasts to warm
serving places, pour sauce over and serve.
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