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
Pin It  

updated 6 years ago