03-04-2005, 05:32 AM
6 ounces Marsala Sauce
4 ounces marinated portabella mushrooms (marinate
in balsamic vinegar and garlic), sliced
6 ounces scaloppini chicken (lightly breaded and fried)
1 ounce roasted garlic cloves
2 ounces Marsala wine
Marsala Sauce
Olive oil
Sliced button mushrooms
Shallots
Marsala wine
Butter
Demi-glaze or veal stock
Heat 1 ounce of butter and oil in a sauté pan. Place the chicken, lightly breaded, in the pan until cooked through. Place the portabellas, sliced, and the roasted garlic with a squirt of Marsala wine in the same pan. Add the prepared Marsala Sauce and cook until hot. Serve over pasta and vegetables.
4 ounces marinated portabella mushrooms (marinate
in balsamic vinegar and garlic), sliced
6 ounces scaloppini chicken (lightly breaded and fried)
1 ounce roasted garlic cloves
2 ounces Marsala wine
Marsala Sauce
Olive oil
Sliced button mushrooms
Shallots
Marsala wine
Butter
Demi-glaze or veal stock
Heat 1 ounce of butter and oil in a sauté pan. Place the chicken, lightly breaded, in the pan until cooked through. Place the portabellas, sliced, and the roasted garlic with a squirt of Marsala wine in the same pan. Add the prepared Marsala Sauce and cook until hot. Serve over pasta and vegetables.