Chicken Marsala is an Italian dish, from Sicily. You basically coat the chicken in flour, before you brown, then you make the sauce by deglacing the pan with Marsala wine, then you add a chicken broth, which I used my own vegetable broth instead. We enjoyed this with quinoa-rice, aspar
agus and a glass of white wine.
chicken breast, thin cut
2 TB whole wheat flour
1/4 c vegetable broth
1/6 c Marsala wine
1 cup mushrooms
1/4 onion or shallot, chopped
1. salt, pepper the meat, then code it into flour, brown in olive oil and butter, be careful you do not burn the butter.
2. remove the meat, add shallots or onions, mushrooms, mix.
3. deglace the pan with wine, when the wine is reduced, then add vegetable stock, mix all, then add cream, little cornstarch (premixed in COLD water, to thicken the sauce), then add fresh parsley.
You will find this dish in many restaurants here in the US.