Ever taste Chicken Marsala? Wow! It's good. I hadn't had any in a couple of years, but I had some recently. Oh my gracious, it was delicious. It's not really too difficult to make either. This recipe serves 2-4 depending upon how polite, large, hungry, old or picky your guests are. Of course you can double the recipe, or even triple it. But if you do, you may need to saute the chicken in batches.
INGREDIENTS:two boneless, skinless, chicken breasts
flour (1/2 cup?)
salt
butter (4 tablespoons?)
olive oil (a few tablespoons?)
one pint of mushrooms, sliced
some Marsala wine (1 cup?)
parsley to garnish, if desired
DIRECTIONS:
First, carefully slice each flat breast across into two thin cutlets. Set aside.
Then, mix some flour with a few pinches of salt in a pie plate.
Then, dredge the cutlets in the flour and set aside again.
Then melt the butter in a large saute pan over medium high, but not too high, and add the oil.
Then, fry up the cutlets, until golden, being careful not to burn. Move the cutlets as little as possible, a few minutes on each side should do it.
When the chicken is lightly browned, add mushrooms and saute for an additional moment or two until 'shrooms begin to brown.
Then, pour in enough wine to cover, bring to a boil, turn down heat to simmer, cover and let cook 10(?) minutes 'till reduced a bit and chicken is nice and tender.
Just too tasty to be true, but indeed, it is true.
Serve, garnished with fresh parsley, next to broccoli or what-have-you. In Italian places this is often served with Fettuccine Alfredo, but that's just too heavy for my taste. You do whatever you want. Enjoy!!!
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