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- Pollo alla Marsala
(Chicken Marsala)
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- Ingredients:
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- 1 oz. dried porcini
mushrooms
8 oz. fresh white mushrooms
4 chicken breast halves, skinned
Flour for dredging
Salt & pepper
3 tablespoons virgin olive oil
2/3 cup dry Marsala wine
1/4 cup fresh chopped parsley
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- Directions:
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- Re hydrate the porcini mushrooms in 1 cup warm water
for about 30 minutes.
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- Remove from the water, pat dry with paper towels
and chop coarsely. Strain the porcini water, and set aside to use later.
Slice the fresh mushrooms thinly.
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- Dredge the chicken breasts in flour
seasoned lightly with salt and pepper and then brown in a skillet with
the olive oil over medium heat. Once well browned, remove the chicken and set
aside.
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- Cook the sliced mushrooms in the same pan until tender
and golden brown. If the pan becomes too dry, use a little of the
porcini liquid to moisten it.
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- Return the chicken pieces to the pan with
the mushrooms and add the porcini, the Marsala wine and 1/4 cup of the
porcini liquid. Taste and season with salt and pepper if needed.
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- Turn
down to medium low heat, cover and cook for about 20 minutes. If the
juices begin to evaporate too much while cooking, add a few tablespoons
of the porcini water. When completed, the sauce should be thick and
creamy.
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- To serve, place chicken pieces on a platter, spoon
over the juices, and sprinkle with the fresh parsley. Serves 4.
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