Pollo alla marsala

Yield: 4 servings

Measure Ingredient
1½ pounds Chicken Breasts,
Sliced 3/8" Thick,
Pounded to 1/4" Thick
Pepper, Ground
8 tablespoons Butter
½ pounds Mushrooms, sliced
½ tablespoon Flour
½ cup Marsala
½ cup Beef stock

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

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