Wednesday, July 15, 2009

Julie's Chicken Marsala

4 chicken breasts, sliced into two thin cutlets
Flour/salt/pepper for dredging
2 cups mushrooms
3 green onions or 1-2 shallots, diced
2 T minced garlic
marsala wine (or sherry in a pinch)
salt/pepper to taste
fresh basil if you have it (cut up in ribbons)
chicken broth/stock
1-2 T butter or olive oil for pan cooking chicken

Melt the butter in the pan or put in a couple of pours of olive oil.
Dredge the cutlets in the flour/salt pepper mixture.
Pan fry the cutlets on each side until nice and brown.
Remove from pan.
Deglaze the pan's left over butter and chicken drippings with the marsala/sherry
Put in the garlic, onion and mushrooms, and saute. (reserve some of the green onions)
Put the chicken back in the pan, add some more marsala and chicken broth, like 1/4-1/2 cup of each, and let cook down into a gravyish liquid (if it is too watery, you can shake in a little wondra) probably 15 minutes.
At last couple minutes of cooking, throw in basil and reserved green onions.
Pour over your angel hair pasta.


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