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Pulcinella's Pollo Marsala

2 boneless, skinless chicken breasts
3 T. butter, divided
1/2 C. sliced mushrooms
1/4 C. Marsala wine
1 C. chicken stock
1 T. flour
salt and pepper, to taste

Cut the chicken at a bias across the grain into 1/2-inch thick medallions.

Pat chicken dry with paper towels. Heat 2 tablespoons butter in a saute pan over high heat until butter foams, and add chicken pieces. Sear quickly on both sides, then add mushrooms. Saute 4 to 5 minutes until mushrooms are softened and chicken is nearly done.

Deglaze pan with Marsala and chicken stock, and cook over high heat 5 to 7 minutes until sauce is slightly thickened. Knead together flour and 1 tablespoon butter, and whisk into sauce. Cook 2 to 3 minutes until sauce is thickened and raw flour taste is gone. Season to taste with salt and pepper.

Serve with a side dish of pasta (Pulcinella's serves ziti or penne with marinara sauce).

Makes 2 servings.

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