CHICKEN MARSALA

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.