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Receta Chicken Scaloppine Marsala
by Global Cookbook

Chicken Scaloppine Marsala
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Ingredientes

  • 1 1/2 lb Chicken
  • 2 Tbsp. BUTTER
  • 3 Tbsp. Extra virgin olive oil
  • 1/2 c. Dry MARSALA
  • 1/2 c. BEEF Or possibly CHICKEN STOCK
  • 1/2 lb MUSHROOMS, SLICED
  • 2 Tbsp. BUTTER, SOFT

Direcciones

  1. SEASON CHICKEN, DIP IN FLOUR. Heat 2 TBSP. BUTTER WITHOUT Extra virgin olive oil OVER LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 Minutes. EACH SIDE. REMOVE MEAT ANDMOST FAT. Add in WINE & 1/4 C. STOCK, BOIL OVER HIGH HEAT FOR A COUPLE OF Min. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10 Minutes. Add in MUSHROOMS. TO SERVE, REMOVE MEAT Add in 1/4 C. STOCK AND BOIL TO REDUCE.
  2. REMOVE FROM HEAT Add in SOFT BUTTER AND PARSLEY POUR OVER CHICKEN.