Sunday, February 17, 2008

Sabrina - February 2008

Chicken Marsala

Pound out chicken breast until thin (3-4 breast).
Coat in a flour salt and pepper mixture.
Brown in olive oil.
After browning take out and set aside.
Add butter, olive oil and mushrooms and saute'.
Add most of the rest of your flour mixture from coating chicken to the mushrooms (this is what will make the sauce thick).

Then add
2c. chicken broth
1c. Marsala wine to mushrooms (double sauce if serving with mashed potatoes).
Simmer until liquid reduces.
Then put chicken back in and add 1c. cream. Cook until chicken is done.

Sorry this recipe is a little hard to give people.
There are no exact measurements.
If you have any questions give me a call.

The beans I just steamed and added butter and some toasted almonds, salt, and pepper.