| Cuisine: Italian | Type: Main Course | Serves: 2 |
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Source:
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Rick Robinson |
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Attributes:
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Grill, Quick and Easy |
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Comments:
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Serving Suggestions:
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Goes well with a side of Fetuccini Alfredo. |
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Ingredients:
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2 chicken breasts Flour for dredging 1/4 cup Marsala wine Salt & pepper 1 tbs. butter Chopped parsley garnish |
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Instructions:
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1. Butterfly the chicken breasts. This yields two pieces per person. (1 breast is the white meat from 1/2 of a chicken.) Dry the chicken breasts well. Pour enough oil in the bottom of a teflon pan to coat it. Heat the oil over high heat. At the last minute, dredge a chicken filet in some flour mixed with a little salt and pepper. Place in the hot oil. Let cook for 1 minute then turn. Do not overcook! When both sides are done, remove to a plate. 2. Turn the heat to low. Pour out all but 1 tbs of oil. Add 1 tbs of butter and let melt. Add about 1 tbs of the flour left over from dredging. Let bubble for a minute, stirring constantly to make a roux. Pour in the Marsala and stir to make a sauce. Let thicken a little, then put the chicken pieces in the sauce (along with any juices from the chicken). Raise the heat to medium low and let bubble. Turn the chicken one or two times to coat with the sauce. After the last turn, salt and pepper the top side. Don't let the chicken cook more than two or three minutes. 3. Remove the chicken to a warm plate. Garnish with some chopped parsley. |
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Related recipes:
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None |
2001-03-10