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CHICKEN MARSALA
Serves: 4
Recommended Cookware: 11" Induction Ready Sauté Pan
Cooking Time: 27 min.
Ingredients:
4 boneless chicken breast halves without skin
¼ cup all-purpose fl our
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried leaf basil
3 tablespoons butter
3 tablespoons olive oil
4 to 8 ounces fresh mushrooms, sliced
1 cup Marsala wine
Directions:
1.
Between 2 sheets of plastic wrap, pound chicken to ¼" thickness.
2.
Combine fl our, salt, pepper, and basil; mix well.
3.
Heat oil and butter in an 11" sauté pan using the BROWN setting on the induction cooktop.
4.
Dredge chicken in seasoned fl our mixture. Cook chicken until lightly browned on fi rst side,
about 4 minutes. Turn chicken and cook about 2 minutes longer.
5.
Remove chicken and add mushrooms. Cook about 6 minutes until lightly browned.
6.
Switch induction cooktop to SIMMER setting and add Marsala wine. Let simmer for 2
minutes.
7.
Add chicken, cover and lower the cooking temperature to 160°F. Cook for 5-10 minutes or
until chicken is cooked through and serve.
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