Venetto's has all kinds of Italian
recipes for you to try.
Italian Chicken Marsala
2 whole boneless, skinless chicken breasts
Salt and white pepper
Flour, for dredging
1 T. olive oil
1 T. butter
1/4 C. Marsala wine
1/4 C. chicken stock
1/3 C. sliced fresh mushrooms
Cut each chicken breast in half, and pound between layers of plastic wrap until
each is about 1/4 inch thick. Season lightly with salt and white pepper and
dredge in flour. Heat olive oil and butter in a large saute pan over medium-high
heat. Shake off excess flour from chicken breasts and saute about 2 minutes per
side until lightly browned.
Add Marsala, chicken stock and mushrooms. Reduce to a simmer, and cook until
mushrooms soften and sauce thickens slightly, about 5 minutes. Serve with a side
of pasta.
