Sue's Chicken Marsala
Source of Recipe
Sue
List of Ingredients
salt
pepper
ground thyme
6 slices prosciutto
6 slices fontina cheese
flour for dredging
canola oil
10 oz. sliced mushrooms
1/2 c. marsala wine
2 c. chicken stock
1 T. butter
1 T. flour
Recipe
Cut pockets into chicken breasts. Season pockets with salt, and groung thyme. Stuff each breast pocket with a slice of prosciutto and a slice of fontina cheese. Dip chicken in flour.
Heat skillet. Add oil to skillet and saute chicken breasts until brown on both sides. Remove browned chicken breasts from skillet. Add more oil if necessary.
Add mushroom to skillet, and saute on high heat until browned.
Mushroom liquid will start to deglaze the pan. Add Marsala wine to skillet, and reduce by half, about 5 mins.
Add chicken stock to skillet, and put chicken back in the pan. Simmer until chicken is cooked through, about 5-10 mins.
Transfer chicken to platter.
Thicken sauce by making a buerre manie* with butter and flour, and whisking it in until sauce thickens.
*BTW-a Buerre Manie, is only simple fat, and flour roux. You mix equal parts of flour and butter, and cook in skillet until smooth and bubbly. Add to stock, or sauce, or soup to thicken. Simple amount for this recipe, would be, 3 T. butter and 3 T. flour.
Prosciutto is a spicy italian ham.
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