Saturday, February 14, 2009

Chicken Marsala

8 chicken breasts
Flour for dredging
Salt and pepper to taste
Olive oil for frying
1 yellow onion, peeled and sliced
2 garlic cloves, crushed
¼ cup dry white wine, Chablis type
½ cup sweet Marsala

Dredge with flour seasoned with salt and pepper.

Sauté onions, garlic in oil until clear. Remove the onions and garlic from the pan and deglaze the pan with Chablis. Pour over the onions and garlic.

Brown the chicken until it is cooked through, then remove it to a warm plate. Add onions and garlic and deglaze with Marsala and reduce it a bit.

Pour sauce over the chicken.

Serves 6 - 8

From The Frugal Gourmet Cooks with Wine

Note: You can make this a little healthier by starting with boneless breast of chicken cut into strips, and skip dredging the chicken in flour before browning.

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