Wednesday, August 15, 2012

Mary's Chicken Marsala

Mary's Chicken Marsala for 2
2 Chicken Breasts
1/2 cup wine
1/2 cup chicken broth
2 TBSP flour
2 TBSP oil
1/2 shallot chopped
3 large brown mushrooms sliced
Salt & pepper to taste
3 large leaves fresh basil finely chopped
1/8 tsp white pepper
1 large clove garlic finely chopped
1/2 TBSP corn starch

Mix wine and broth, rinse and pat chicken dry. Dip in liquid and roll in flour. Add oil to frying pan, on medium low. Place chicken in pan and turn until chicken is done. In a separate pan saute the chopped veggies, when tendered add liquid bring to a boil, then let cook down and add corn starch to thicken. When chicken is done pour thickened sauce over the chicken and simmer for a few minutes.

Serve over fettuccine. White wine or a blush wine compliments well.

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