Ingredients: |
Ingredients: 2 skinless, boneless chicken breasts
salt and flour to taste
1/3 cup of flour
1/2 cup of olive oil
3 ounces of fresh mushrooms cleaned and sliced
1 clove of garlic minced
2 tsp of shallots, minced
2 Tbl butter
1/2 cup of sweet Marsala wine
1/4 cup of chicken stock
1/2 of dry white wine
1 Tbl lemon juice
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Directions: |
Directions:1. With sharp knife slice chicken breasts through middle to make 2 pieces. Wrap in plastic wrap and pound each on flat surface (cutting board) until they are about a quarter inch thick.
2. Season with salt and pepper on both sides of each piece of chicken.
3. Put flour on a plate and dredge chicken both side through flour. Keep flour on plate.
4. Heat oil over medium heat. When the oil is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
5. Remove chicken and place on serving platter - cover with foil.
6. Add 1 Tbl butter to the pan. Add mushrooms and cook until golden brown - about 8 minutes. Set aside.
7. Add remaining 1 Tbl butter to pan, then add shallots and garlic. Cook until soft - about 1 minute.
8. Pour flour from plate into pan. Cook for 2 minutes , stirring frequently.
9. Add Marsala, white wine, lemon juice and chicken stock, scraping the bottom of the pan to loosen any of the brown bits.
10. Cook until sauce is slightly reduced. Return the chicken and mushrooms to skillet and cook another 2 minutes or until heated through.
11. Season with additional salt and pepper to taste. Serve over angel hair pasta. |
This recipe for Chicken Marsala is from