Side Pannel
Chicken Scaloppine Marsala
Chicken Scaloppine Marsala
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 1/2 lb Chicken
Directions
SALT
PEPPER
FLOUR
2 tb BUTTER
3 tb OLIVE OIL
1/2 c Dry MARSALA
1/2 c BEEF OR CHICKEN STOCK
1/2 lb MUSHROOMS; SLICED
2 tb BUTTER; SOFT
PARSLEY; CHOPPED FRESH
SEASON CHICKEN, DIP IN FLOUR. MELT 2 TBSP. BUTTER WITHOUT OLIVE OIL OVER
LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 MIN. EACH SIDE. REMOVE MEAT
ANDMOST FAT. ADD WINE & 1/4 CUP STOCK, BOIL OVER HIGH HEAT FOR A COUPLE OF
MINUTES. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10 MIN. ADD
MUSHROOMS. TO SERVE, REMOVE MEAT ADD 1/4 CUP STOCK AND BOIL TO REDUCE.
REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER CHICKEN.
PEPPER
FLOUR
2 tb BUTTER
3 tb OLIVE OIL
1/2 c Dry MARSALA
1/2 c BEEF OR CHICKEN STOCK
1/2 lb MUSHROOMS; SLICED
2 tb BUTTER; SOFT
PARSLEY; CHOPPED FRESH
SEASON CHICKEN, DIP IN FLOUR. MELT 2 TBSP. BUTTER WITHOUT OLIVE OIL OVER
LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 MIN. EACH SIDE. REMOVE MEAT
ANDMOST FAT. ADD WINE & 1/4 CUP STOCK, BOIL OVER HIGH HEAT FOR A COUPLE OF
MINUTES. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10 MIN. ADD
MUSHROOMS. TO SERVE, REMOVE MEAT ADD 1/4 CUP STOCK AND BOIL TO REDUCE.
REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER CHICKEN.
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