Easy to prepare, delicious to eat!
1 pound chicken breast (butterflied)
1 cup flour in bowl and set aside
1/3 cup oil
1 Tbsp butter
Seasoning: 1/8 tsp or “A Pinch” each per chicken slice: Sage, Pepper and Salt
Marsala Sauce
1/3 cup olive oil
1/2 onion diced
1-2 Portabella Mushrooms
1/2 tsp each: Sage, Pepper and Salt (if needed, add to taste.)
2 Tbsp Balsamic Vinegar
3/4 cup DRY Marsala (Sweet Marsala is reserved for baked goods.
2 Tbsp Fresh Parsley Chopped (or 1/2 Tbsp dried parsely) for presentation
Optional: 1 pint heavy whipping cream. Provides for a creamy sauce to serve over Tortellini pasta.
Optional: Freshly grated Parmesan Cheese for pasta.
Begin with filleting chicken breast. Place knife along the length of the chicken breast while placing the other hand on top as you carefully slide knife through the length of the chicken. Gently open the top flap of breast allowing for easy movement of cutting the meat. Once chicken has been butterflied open you may choose to leave it as a large fillet or, cut it in half to obtain 2 chicken slices.
Place skillet on medium heat add oil and butter.
Dredge each chicken breast in flour allowing it to cook about 3 minutes on each side. Season with salt, pepper and sage. (If butter and oil become dark brown remove the pan from the heat and allow it to cool for 4 minutes. Take a paper towl to clean the heated oil. Return pan to heat and add another 1/3 cup oil and 1 Tbsp butter.) Remove browned chicken and set aside.
Allow pan to cool about 4 minutes and wipe clean with paper towel.
Marsala Sauce
Return pan to medium heat and add olive oil, onions, mushrooms and seasonings. Cover pan and allow to saute for 5 minutes. Add to vegetables: chicken breasts, balsamic vinegar and Marsala. Allow to simmer for 5 minutes. ( May add heavy whipping cream and allow to simmer together for another 5 minutes.) Top off with chopped parsely for taste, color and presentation.
Can serve by itself, with pasta or, with salad.
Filed under: Italian Recipes, Recipes
