Monday, June 28, 2010
Chicken Marsala - Recipe
Josh Aterovis’s Chicken Marsala
2-4 bonesless, skinless Chicken Breasts
4 Tbsp olive oil
4 Tbsp margarine or butter
1 Cup sliced fresh mushrooms
1/2 cup Marsala Wine
1/2 cup red wine or sherry
1/2 cup chicken bullion
Flour Mixture (to coat chicken):
1/4 cup flour
1/2 tsp salt
pepper to taste
1/2 tsp oregano
Pound the chicken breasts until they are approximately 1/4 inch thick. Dredge in flour mixture.
Heat the oil and margarine together in a deep skillet until it begins to bubble. Cook the chicken breasts until they are golden brown on both sides. Remove. Add the mushrooms to the skillet and saute them until they start to cook. Add the wine and bullion. Thicken with cornstarch until it reaches a gravy-like consistency. Return the chicken breasts to the sauce and simmer for ten minutes. Serve over pasta.
Contributed by Josh Aterovis, author of BLEEDING HEARTS...Quiet unassuming 16-year-old Killian Travers Kendall has always known somewhere inside himself that he was different from other boys... Then an openly gay youth becomes a student at his school. For the first time Killian has met someone who understands. When the new boy is murdered and Killian is injured during a hate crime, the young man vows to find the killer.