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Friday, September 6, 2013

Chicken Marsala

Resurrecting an old favorite from the Italian restaurants in Boston

4 boneless, skinless chicken thighs or breasts, well pounded
Button Mushrooms, sliced
Marsala wine
All purpose flour
Pepper (freshly crushed )
Oregano (dry)
Lemon juice
Olive oil

  1. Pound the chicken thighs to uniform thickness using a meat mallet.
  2. Dredge the meat in a mix of  salt, pepper, flour, and oregano.
  3. Heat olive oil in a non-stick,  brown the chicken on both sides. Keep aside.
  4. In the same oil add sliced button mushrooms, freshly squeezed lemon juice, salt, pepper till the mushrooms brown on edges. (Squeeze the chicken for excess oil and use it to cook the mushrooms)
  5. Add Marsala wine, chicken broth (preferably low-sodium). 
  6. Add the chicken, reduce the sauceturning once or twice. Add freshly chopped Italian parsley.
Serve with a light pasta.

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