Chicken scaloppine marsala

4 Servings

Ingredients

Quantity Ingredient

Directions

1½ lb Chicken

: SALT

: PEPPER

: FLOUR

2 TB BUTTER

3 TB OLIVE OIL

½ c dry MARSALA

½ c BEEF OR CHICKEN STOCK

½ Lb MUSHROOMS -- SLICED

2 TB BUTTER -- SOFT

: PARSLEY -- CHOPPED FRESH SEASON CHICKEN, DIP IN FLOUR. MELT 2 TBSP. BUTTER WITHOUT OLIVE OIL OVER LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 MIN. EACH SIDE. REMOVE MEAT ANDMOST FAT. ADD WINE & ¼ CUP STOCK, BOIL OVER HIGH HEAT FOR A COUPLE OF MINUTES. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10 MIN. ADD MUSHROOMS. TO SERVE, REMOVE MEAT ADD ¼ CUP STOCK AND BOIL TO REDUCE. REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER CHICKEN.

Recipe By :

From: Johnnye Tamaru

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