Recipe of the Week
Dinner for Two
Thursday, May 24, 2007
Marsala Glazed Chicken
Makes 2 Servings
2 (6oz) boneless, skinless chicken breasts
Salt & freshly ground pepper
1/4 c flour
2 t olive oil
3/4 c medium or sweet Marsala wine
To brown chicken:
Place plastic wrap over chix. Using the palm of hand,
pound to flatten. Add a little salt and pepper to
flour. Dip chicken into flour. Coat both sides.
Shake off excess. Heat oil in medium nonstick
skillet. brown chicken for 2 minutes on each side.
Salt and pepper cooked sides.
To make sauce:
Add marsala to pan. Cook for 2-3 minutes. Roemove
chicken to individual plates. Simmer sauce for 1
minute to reduce. Add salt and pepper to taste.
Spoon sauce over top of chicken.
P.S. Our galpal Andria says she always uses a little extra Marsala
Makes 2 Servings
2 (6oz) boneless, skinless chicken breasts
Salt & freshly ground pepper
1/4 c flour
2 t olive oil
3/4 c medium or sweet Marsala wine
To brown chicken:
Place plastic wrap over chix. Using the palm of hand,
pound to flatten. Add a little salt and pepper to
flour. Dip chicken into flour. Coat both sides.
Shake off excess. Heat oil in medium nonstick
skillet. brown chicken for 2 minutes on each side.
Salt and pepper cooked sides.
To make sauce:
Add marsala to pan. Cook for 2-3 minutes. Roemove
chicken to individual plates. Simmer sauce for 1
minute to reduce. Add salt and pepper to taste.
Spoon sauce over top of chicken.
P.S. Our galpal Andria says she always uses a little extra Marsala
