Chicken Marsala
Serves 4
Fratelli's Ristorante
For Marsala sauce:
3 tablespoons olive oil
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 tablespoons chopped garlic
8 ounces sliced mushrooms
1/4 cup all-purpose flour
1/2 cup dry Marsala
1 1/2 cup beef stock
2/3 cup tomato sauce
1 tablespoons tomato paste
Salt
Ground black pepper
For chicken:
4 boneless -- skinless chicken breast halves
Kosher salt
Freshly ground black pepper
2 eggs -- beaten
2 to 3 cups Italian-seasoned dry bread crumbs
3 to 4 tablespoons olive oil -- divided
To prepare sauce: Heat oil in a large, heavy saute pan over medium-high
heat. Add onion, green pepper, garlic and mushrooms. Saute until
mushrooms are tender, about 5 minutes. Sprinkle in flour; cook 1 minute.
Pour in Marsala, scraping the bottom of the pan with a wooden spoon to
release the browned bits. Stir in stock, tomato sauce and tomato paste.
Cook until slightly thickened. Add salt and pepper to taste; set aside and
keep warm.
To prepare chicken: Rinse chicken and pat dry; place one breast half
between sheets of plastic wrap and pound chicken to a uniform 1/2-inch
thickness. Repeat with remaining chicken pieces. Salt and pepper chicken
to taste; dip in beaten egg, then lightly coat both sides with bread
crumbs. In a large skillet, heat 1 1/2 tablespoons oil over medium heat.
Slowly add chicken in a single layer; cook until golden brown, about 5
minutes. Turn and cook second side until golden, adding oil and cooking
in batches as needed.
To serve, place chicken on serving plate. Spoon hot sauce over chicken.
Exported from A Cook's Books -- Recipe management for Macintosh
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