POLLO AL MARSALA (CHICKEN MARSALA)
4 medium organic free-range chicken breast filets, pounded
Seasoned all-purpose flour
1 3/4 tablespoon unsalted butter
2 tablespoon olive oil
3/4 cup dry Marsala
4 tablespoon chicken stock
1 3/4 tablespoon butter, softened
Sea salt and freshly ground black pepper
Coat the chicken in flour and shake off the excess. Heat the butter and oil together in a frying pan until the butter is foaming. Add the chicken and cook for 3 minutes on each side.
Stir in the marsala and bring to a boil. Cover and simmer for 25-30 minutes, or until the chicken is cooked through, turning the meat occasionally. Remove the chicken and set aside to keep warm.
Add the stock to the marsala and bring it to a boil. Boil for 2 minutes. Whisk in the softened butter and season to taste with black pepper.
TO SERVE:
Spoon the sauce over the chicken. Serve with pasta.
Servings: 4
Source: Ursula Ferrigno's Trattoria: A Passion for Italian Food
4 medium organic free-range chicken breast filets, pounded
Seasoned all-purpose flour
1 3/4 tablespoon unsalted butter
2 tablespoon olive oil
3/4 cup dry Marsala
4 tablespoon chicken stock
1 3/4 tablespoon butter, softened
Sea salt and freshly ground black pepper
Coat the chicken in flour and shake off the excess. Heat the butter and oil together in a frying pan until the butter is foaming. Add the chicken and cook for 3 minutes on each side.
Stir in the marsala and bring to a boil. Cover and simmer for 25-30 minutes, or until the chicken is cooked through, turning the meat occasionally. Remove the chicken and set aside to keep warm.
Add the stock to the marsala and bring it to a boil. Boil for 2 minutes. Whisk in the softened butter and season to taste with black pepper.
TO SERVE:
Spoon the sauce over the chicken. Serve with pasta.
Servings: 4
Source: Ursula Ferrigno's Trattoria: A Passion for Italian Food
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