Pollo con marsala e funghi
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 4-oz boneless; skinless chicken breasts | |
| 1½ | cup | Marsala wine |
| 1½ | cup | Chicken stock |
| 1 | teaspoon | Thyme leaves |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Green peppercorns |
| 4 | tablespoons | Butter |
| 1 | cup | Sliced Portobelo mushrooms |
| 2 | tablespoons | Flour |
| ½ | cup | Light cream |
Directions
Chicken with Sweet Italian wine and Mushrooms Here is a version of it from Chef K's Divine Cuisine Cards, check out the web site. WWW.DIVINECUISINE.COM Place the chicken breasts in a sauce pan. Cover with the wine, stock and the seasonings and simmer gently for 20 minutes. Remove and reserve hot.
Increase the temperature under the sauce pan and bring the broth to a boil, reduce to 1 cup (250 ml). Strain through a cheese cloth.
Heat the butter in a 2nd sauce pan, sauté the mushrooms until all the moisture has evaporated. Add the flour, cook for 2 minutes over low heat.
Add the strained broth along with the cream. Simmer for 5 minutes. Serve.
SERVES 6
Posted to EAT-L Digest by RKalenuik <RKalenuik@...> on Dec 5, 1997