Traditionally, this classic Sicilian dish is made with thin slices of chicken dredged in flour and then sauteed in Marsala wine. My version eliminates the flour and adds a little bit of lemon juice for a brighter flavor and lighter, more summery dish. The pan sauce is sweet from the wine and rich from the meaty, browned mushrooms; it's fantastic served straight from the pan, but I like to make extra and keep it in the fridge for a couple days because the sauce thickens and the flavors deepen over time. I used chicken breasts instead of cutlets for two reasons: 1) they're what I had in the fridge, and 2) I was hungry, and wanted a heartier, thicker cut. You can of course use cutlets, just be sure to reduce the sauteing time.
Ingredients:
2 boneless, skinless chicken breasts
Salt and pepper
1 tbsp olive oil
1/2 cup sliced mushrooms
1/4 cup Marsala wine
1/4 cup no-salt chicken broth
1 tbsp lemon juice
Directions:
Season chicken breasts with salt and pepper
Saute in olive oil until cooked through (~5 minutes/side)
Remove chicken, set aside
Add mushrooms, wine, chicken broth and lemon juice to pan
Simmer 5-10 minutes, or until slightly reduced
Pour sauce over chicken and serve
Serves 2
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