CHICKEN MARSALA
SERVES: 4
INGREDIENTS:
4 boneless chicken breasts
1/2 C Marsala wine (from a wine shop - not the ‘cooking’ variety)
6 oz. can tomato paste
1/2 C chopped onion
2 TBSP butter
1 TBSP olive oil
12 oz mushrooms
4 cloves garlic
2 TBSP butter
1 TBSP olive oil
1/2 C Marsala wine
DIRECTIONS:
Pound chicken breasts thin – dredge in flour.
Combine 1/2 C wine and tomato paste; blend well and set aside
Saute 1/2 C onions in 2 TBSP butter and 1TBSP olive oil.
Add chicken and brown well on both sides. Pour wine/tomato paste mixture over chicken and cook on low heat to reduce liquids – about 15 minutes, turning chicken once.
In separate pan, sauté mushrooms in 2 TBSP butter and 1TBSP olive oil. Add garlic and cook an additional minute; add remaining wine and mix well. Pour over chicken and simmer 3-5 minutes.
Excellent over rice.
