samedi 19 mars 2016

Chicken Marsala

4 boneless skinless chicken breast halves, boneless, skinless
1⁄4 cup all-purpose flour (for coating)
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon dried oregano
1⁄4 cup olive oil
1⁄4 cup butter
1 cup fresh mushrooms, sliced
1⁄2 cup marsala wine
1⁄4 cup cream sherry

How to make it :

Pound chicken breasts until flat and thin.
Set aside.
Mix together the flour, salt, pepper, and oregano in a pie pan.
Melt oil and butter in a large skillet and bring to a low boil.
Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
Turn over chicken pieces and add mushrooms.
Cook until lightly browned.
Add wine and sherry.
Cover skillet and simmer for 10 minutes, turning chicken pieces once.

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