Chicken Marsala
Giorgio Celmo
Ingredints:
2 chicken breasts, pounded thin
1/2 pound of mushrooms
1/4 cup olive oil
1/2 cup chicken stock
1/2 cup Marsala wine
2 tablespoons of butter
flour, spread on a plate
Salt and Pepper to taste
Serves 2
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 plates, pour sauce over them and serve.
Comments