Tuesday, May 17, 2011
Veal has become very expensive and, at times, difficult to get so we developed this recipe as veal alternatives using skinless chicken breasts. Using butter to sauté the meat will give the dish richness while the addition of oil will retard burning of the butter.
olive oil for frying
1 cup Marsala wine
4 tablespoons of butter
1 pound of mushroom sliced
1 pound of boneless, skinless chicken breasts (pounded to about 1/4- inch thick)
All-purpose flour seasoned with salt and pepper for dredging the chicken
3/4 cup chicken broth
1. Heat the 2 tablespoons butter in a skillet over medium and sauté the mushrooms until tender and nicely coloured. Set aside.
2. Dredge the chicken in the seasoned flour, shaking off the excess.
3. Heat 1 tablespoon of oil and 2 tablespoons of butter in a sauté pan and sauté the chicken or pork for 1 minute per side. Remove to a platter and keep warm in a low oven.
4. Add Marsala to the pan. Deglaze, then add chicken stock to the pan and let reduce and thicken. If the sauce does not thicken add a mixture of cornstarch and water, stirring until it thickens.
5. When the sauce has begun to thicken, add the mushrooms and stir to mix in.
6. Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over. Serve immediately.