chicken marsala
sara
ingredients
- 4 boneless chicken breasts
- 1/2 cup sage leaves
- 1 cup dijon mustard
- 3 cups flour
- 1 cup marsala wine
- 3/4 cup heavy cream
- 2 T butter
- 2 T olive oil
directions
- 1
clean and pound out chicken breasts. coat one side of chicken with dijon mustard and put one column of sage leaves one that same side. dredge chicken through flour, making sure to shake ALL excess flour off or they will become gummy when cooking.
- 2
put butter and olive oil in saute pan over high heat. lightly gry chicken, with mustard side down first, until lightly golden brown. set aside, and dump any excess oil.
- 3
deglaze pan with marsala, bring to a boil, and reduce by half. add heavy cream, boil, then reduce to a simmer and cook until thickened enough to coat the back of a wooden spoon.
- 4
top chicken with marsala and serve
Source: sara
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