Do forgive me because I really don't measure when I cook, so the amounts are approximate. I've also adapted this recipe for the Wolfgang Puck 7-cup Rice Cooker...one of the zillion gadgets I have a deep affection for!
1 large boneless, skinless chicken breast, cut in 1/2" cubes
2 cups fresh mushrooms, sliced
2-3 cloves of garlic, minced
1 1/2 cups Marsala wine
2 tbs butter or 2 tbs extra-virgin olive oil (let taste be your guide here...I tend to use butter)
seasoned flour for coating chicken (I use a bit of sea salt, pepper, granulated garlic & parsley)
1/2 cup cream (your choice, heavy or light)
Melt butter in 4-5 qt saute pan. Dredge chicken in seasoned flour and brown on all sides. Add mushrooms and garlic and saute until mushrooms are slightly wilted. Add the wine, bring to a boil, reduce heat to a simmer, cover and cook for about 3o min. Remove pan cover, increase heat and reduce the liquid in the pan to about 1/2 cup. Add the cream and heat through.
Serve over cooked pasta. This will make about 2 generous servings and is even better reheated! If the sauce is a bit too thin, you can thicken with some instant flour.
**Rice cooker version to be posted shortly
Showing posts with label chicken recipes. Show all posts
Showing posts with label chicken recipes. Show all posts
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