Chicken Marsala
Serves 4
Published in: Fratelli's Ristorante
For Marsala sauce:
3 tablespoons olive oil
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 tablespoons chopped garlic
8 ounces sliced mushrooms
1/4 cup all-purpose flour
1/2 cup dry Marsala
1 1/2 cup beef stock
2/3 cup tomato sauce
1 tablespoons tomato paste
Salt
Ground black pepper
For chicken:
4 boneless -- skinless chicken breast halves
Kosher salt
Freshly ground black pepper
2 eggs -- beaten
2 to 3 cups Italian-seasoned dry bread crumbs
3 to 4 tablespoons olive oil -- divided
To prepare sauce: Heat oil in a large, heavy saute pan over medium-high
heat. Add onion, green pepper, garlic and mushrooms. Saute until mushrooms
are tender, about 5 minutes. Sprinkle in flour; cook 1 minute. Pour in
Marsala, scraping the bottom of the pan with a wooden spoon to release the
browned bits. Stir in stock, tomato sauce and tomato paste. Cook until
slightly thickened. Add salt and pepper to taste; set aside and keep warm.
To prepare chicken: Rinse chicken and pat dry; place one breast half
between sheets of plastic wrap and pound chicken to a uniform 1/2-inch
thickness. Repeat with remaining chicken pieces. Salt and pepper chicken
to taste; dip in beaten egg, then lightly coat both sides with bread
crumbs. In a large skillet, heat 1 1/2 tablespoons oil over medium heat.
Slowly add chicken in a single layer; cook until golden brown, about 5
minutes. Turn and cook second side until golden, adding oil and cooking in
batches as needed. To serve, place chicken on serving plate. Spoon hot
sauce over chicken.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/