LOCATION: Recipes >> Poultry >> Marsala 04
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Marsala 04
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Chicken Marsala with Mushrooms
Serves 4
3 tablespoons flour
1/2 teaspoon freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch
4 tablespoons margarine or butter
1 tablespoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 pound mushrooms, sliced
3 tablespoons dry marsala
2/3 cup beef stock
salt to taste
Mix flour and pepper in a shallow dish. Dredge chicken in flour
mixture to coat; shake off excess.
In a large frying pan, heat 2 tablespoons of the butter in oil over
medium heat. Add chicken and cook until lightly brown, about 3
minutes a side. Remove and keep warm. Add onion and garlic and
saute until onion is tender, about 3 minutes. Add mushrooms and
cook until they are lightly browned, 3 to 5 minutes.
Return chicken to pan, stir in Marsala and beef stock. Bring to
a boil, reduce heat, and simmer until liquid reduces by one-third.
Whisk in remaining butter.
Season with salt and additional pepper to taste. Serve with
buttered, parsleyed noodles.
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