Chicken MarsalaEnjoy this wine and chicken dish, topped with onions and mushrooms, a classic. |
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Ingredients: |
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Extra virgin olive oil 2 chicken breasts, cut in 1/2 1 cup rice flour 2 teaspoons Kosher salt 8 ounces mushrooms, sliced 1/2 onion, diced 1/4 cup white wine 1/2 cup chicken broth |
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Take chicken breasts and put in large plastic bag.
Pound breasts until they're all at equal thicknesses. Pre-heat saute pan to medium and add extra virgin olive oil. Dip chicken in mixture of flour and salt and coat on both sides, shake excess flour mix off chicken. Saute chicken breasts, about 4 minutes on each side, remove from pan. Add a little more extra virgin olive oil and onions and mushrooms, cook until slightly browned. Add wine and chicken stock and scrape crumbles from bottom of pan. Reduce liquid down and put the chicken breasts back in to reheat.