6 chicken breasts, boned and skinned
(1 1/2 lbs.)
1/4 cup flour
1/2 tsp. pepper
1/2 tsp. salt
3 Tbs. butter
1/4 cup minced shallots
1 clove garlic, minced
1/2 lb. mushrooms, sliced
1/2 cup Marsala wine
Preparation:
Place chicken breasts between sheets of plastic wrap or wax paper. Pound chicken breasts into thin cutlets. Mix flour, salt and pepper. Dredge chicken pieces lightly in seasoned flour, shaking off excess.
In a skillet, melt 2 tablespoons of butter and sauté shallots, garlic, and mushrooms until vegetables are tender. Remove vegetables and set aside.
Melt remaining butter in same skillet. Add chicken and sauté 2 to 3 minutes on each side, or until golden. Add Marsala and reserved mushroom mixture and cook 1 minute longer or until tender. Remove chicken and mushrooms from skillet with slotted spoon and arrange on heated platter. Bring liquid remaining in pan to brisk boil and cook until reduced to thin, syrupy glaze. Pour glaze over chicken and mushrooms.
Serving Suggestion:
Pureéd potatoes with a little grated nutmeg are wonderful with chicken Marsala.
Variation:
Substitute veal scallops instead of chicken.
No comments:
Post a Comment