Pollo alla marsala
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken Breasts, |
| Sliced 3/8\" Thick, | ||
| Pounded to 1/4\" Thick | ||
| Salt | ||
| Pepper, Ground | ||
| Flour | ||
| 8 | tablespoons | Butter |
| ½ | pounds | Mushrooms, sliced |
| ½ | tablespoon | Flour |
| ½ | cup | Marsala |
| ½ | cup | Beef stock |
Directions
Season the chicken breasts with salt and pepper. Dip each chicken breast in flour. Shake off the excess. Melt half the butter in a saute pan over moderate heat. Add half of the the chicken breasts, 3 or 4 at a time, after the foam subsides. Brown the chicken breasts (3-4 minutes per side). Set aside - keep warm. Add the remaining butter. Brown the remaining chicken breasts. Set aside - keep warm.
Use the same pan to saute the mushrooms until golden. Stir in the measured amount of flour. Add the Marsala and the stock. Bring to a boil. Cook until the sauce becomes creamy (about 10 minutes). Slip the chicken breasts into the sauce. Heat through. Serve over linguine.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-25-95