Chicken Marsala with MELILLO MARSALA Wine
1/4 Cup or 6 fl. oz. of Dry MELILLO MARSALA
1/4 Cup of flour
Chicken Breast Fillets
2 oz. of butter
2 Tablespoons of Olive Oil
1/3 Cup or 3 fl. oz. of Chicken Broth
Pound the chicken breast
fillets until an even thickness and then lightly coat with flour. Remove any excess.
Heat 1 oz. of butter and olive oil in a frying pan over medium heat until it starts to foam. The addition of
the oil reduces splattering and helps protect the butter from burning.
Add the 4
chicken fillets to the pan and cook for 3 minutes on each side. Add the sliced mushrooms half way though.
Add the MELILLO MARSALA wine and bring
contents to a boil to remove the alcohol.
Lower the heat and simmer for 10-15
minutes until the chicken is fully cooked.
Remove the chicken to a side plate and
Add the chicken broth and bring to a boil for 2 minutes.
With constant stirring, add the remaining butter and season with black pepper. Pour the sauce over the cooked chicken
and serve with your favorite side dishes - from pasta, to potato with vegetables or salad.