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2 cups of Sweet Marsala Wine
3 oz of Orange Liquor 2 cups of chicken stock 1 sprig fresh thyme |
Place the wine and liquor in a saucepan and bring to boil, ignite and let flame subside. (I don't ignite this and it still tastes great.) Add the stock and thyme, reduce to about 1 cup - it takes me 15-20 minutes.
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3 Tablespoons of melted butter
1 pound cleaned and sliced button, crimini or shiitake mushrooms 2 oz. sweet sherry wine |
In a skillet on medium high heat, cook the mushrooms in the butter. Place a lid on top of the skillet and let steam for a couple of minutes. Remove lid, add the sherry. Place lid back, cook on medium heat for 15 minutes, stirring occasionally.
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1/4 cup Marsala
2 Tablespoons of lemon juice 2 Tablespoons of cold butter Salt & Pepper to Taste |
Add mushrooms, reduced stock, lemon juice and the 1/4 cup of Marsala to a skillet. Bring to a boil and then reduce until the sauce has the consistency of maple syrup. Whisk in cold butter and season with salt and pepper to taste.
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4 skinless , boneless chicken breast halves
(about 1 1/2 pounds) 1 cup of All Purpose flour 4 Tablespoons of butter 2 Tablespoons of olive oil |
Spread flour in a shallow dish. Dredge each breast in flour, shaking gently to remove excess. Heat butter and oil in skillet over medium-high heat. Add chicken and lower heat to medium, cooking at least 2 minutes on a side. (If only 2 pieces at a time fit in the pan, use 1/2 the oil at a time.)
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