Saturday, December 5, 2009
4 chicken breasts
2 T flour
2 garlic cloves, chopped
1/2 vidalia onion, chopped
2 tablespoons olive oil
2 tablespoons butter
1 cup sweet marsala wine
1/2 cup heavy cream
Variety of mushrooms, sliced
1 can chicken stock
Chopped parsley (optional)
Lightly brown chicken breasts in a skillet and set aside. *Chicken does not need to be fully cooked, only nicely browned.
In the same pan, add olive oil and mushrooms, garlic, and onions. Cook for 3-5 minutes over medium heat until the mushrooms and onions become tender.
Add in butter and let melt.
Sprinkle in the 2 tablespoon of flour and cook for another minute or two, stirring.
Once the flour has had a chance to cook for a minute, turn up the heat to med-high.
Pour in the wine and stir fully.
Replace the chicken breasts into the pan of wine sauce.
Cover the chicken with the sauce and let simmer for about 2-3 mins.
The sauce will thicken.
Add in 1 can chicken stock and stir to combine.
Let simmer about 10-15 minutes on low heat.
At the very end, add in the heavy cream and stir well.
Sprinkle with generous amounts of parmesan cheese.
Serve over pasta and top with chopped flat leaf parsley.
*Note: using a fat free heavy cream or light cream can sometimes curdle in dishes using acidic components (wine, tomatoes, lemon).
If you use a full heavy cream, the dish will be rich and will not curdle.