Main Dishes |
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Chicken Marsala - 1996
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
With mallet, pound chicken breasts into thin cutlets between sheets of wax paper. Mix flour and pepper and dredge chicken lightly in seasoned flour, shaking off excess. In skillet, melt 3 tablespoons margarine and sauté shallots, mushroom and garlic until tender. Remove vegetables and set aside.
Melt remaining margarine in same skillet. Use additional margarine as needed. Add chicken and sauté 2 to 3 minutes each side, or until golden. Add marsala and reserved mushroom mixture, cook another minute or two.
Remove chicken and vegetables slotted spoon, place in heated dish, and keep warm in oven. Bring remaining liquid to a brisk boil and cook until reduced to a thin, syrupy glaze. Pour over chicken and mushrooms.
This is the dish that made Joan fall in love with me!
- 4 chicken breast halves, boneless, skinless
- ¼ cup flour
- pepper -- to taste
- 8 tablespoons margarine -- divided
- ½ cup shallots -- minced
- 1 clove garlic -- minced
- 1 pound mushroom -- sliced
- 1 cup marsala wine
PREPARATION
With mallet, pound chicken breasts into thin cutlets between sheets of wax paper. Mix flour and pepper and dredge chicken lightly in seasoned flour, shaking off excess. In skillet, melt 3 tablespoons margarine and sauté shallots, mushroom and garlic until tender. Remove vegetables and set aside.
Melt remaining margarine in same skillet. Use additional margarine as needed. Add chicken and sauté 2 to 3 minutes each side, or until golden. Add marsala and reserved mushroom mixture, cook another minute or two.
Remove chicken and vegetables slotted spoon, place in heated dish, and keep warm in oven. Bring remaining liquid to a brisk boil and cook until reduced to a thin, syrupy glaze. Pour over chicken and mushrooms.
This is the dish that made Joan fall in love with me!
