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Pollo Habanero




Source of Recipe


Borrego's, Milwaukee, WI


List of Ingredients




-- 2- 8oz Chicken Breasts (with or without bone)
-- 2-3 Green Onions
-- 4 oz sliced Mushrooms
-- 2- T fresh minced Garlic
-- 2-3 T Olive Oil
-- Dash Tabasco
-- 2- T Marsala Wine
-- 2- T Corn Starch
-- 1/2 C Cold Water

Recipe



Season and brown two 8 oz chicken breasts in olive oil, both sides, and then reduce heat and sautée until nearly done. During the last five minutes, add 2-3 diced green onions, 4 oz sliced mushrooms, 1 T fresh minced garlic, 2 oz of Marsala wine and a dash of tabasco. Remove chicken from pan and bring broth to a simmer. In a separate dish, add 2 T corn starch to 1/2 c cold water and mix until dissolved. Slowly pour corn startch mixture into the simmering broth, stirring constantly. Continue to stir over heat until sauce thickens to desired consistency. Place chicken breast on a plate, top with mushrooms and green onions with sauce. Delicious when served on a bed of spiced white rice and a side of grilled vegetables.