Chicken Marsalapoultry 4 boneless chicken breasts 3/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoon flour 3 tablespoon butter 1/2 cup dry marsala wine 1/2 cup water Sprinkle chicken with salt and pepper; roll in flour. Over medium-high heat, melt butter. Cook chicken until golden on both sides. Remove chicken. Reduce heat to low. Stir wine and water into drippings, scraping to loosen any brown bits. Return chicken to skillet. Cover, simmer about 30 minutes. I usually make a little more sauce and personally like to increase the wine over water mixture a bit. From: Cher Lindenmuth |
