Yield: 4 Servings
| Measure | Ingredient |
|---|
1½ lb Chicken
: SALT
: PEPPER
: FLOUR
2 TB BUTTER
3 TB OLIVE OIL
½ c dry MARSALA
½ c BEEF OR CHICKEN STOCK
½ Lb MUSHROOMS -- SLICED
2 TB BUTTER -- SOFT
: PARSLEY -- CHOPPED FRESH SEASON CHICKEN, DIP IN FLOUR. MELT 2 TBSP. BUTTER WITHOUT OLIVE OIL OVER LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 MIN. EACH SIDE. REMOVE MEAT ANDMOST FAT. ADD WINE & ¼ CUP STOCK, BOIL OVER HIGH HEAT FOR A COUPLE OF MINUTES. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10 MIN. ADD MUSHROOMS. TO SERVE, REMOVE MEAT ADD ¼ CUP STOCK AND BOIL TO REDUCE. REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER CHICKEN.
Recipe By :
From: Johnnye Tamaru