Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Chicken
: SALT
: PEPPER
: FLOUR
2 TB BUTTER
3 TB OLIVE OIL
1/2 c dry MARSALA
1/2 c BEEF OR CHICKEN STOCK
1/2 Lb MUSHROOMS -- SLICED
2 TB BUTTER -- SOFT
: PARSLEY -- CHOPPED FRESH

SEASON CHICKEN, DIP IN FLOUR. MELT 2 TBSP. BUTTER WITHOUT OLIVE OIL
OVER LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 MIN. EACH SIDE. REMOVE
MEAT ANDMOST FAT. ADD WINE 1/4 CUP STOCK, BOIL OVER HIGH HEAT FOR A
COUPLE OF MINUTES. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10
MIN. ADD MUSHROOMS. TO SERVE, REMOVE MEAT ADD 1/4 CUP STOCK AND BOIL
TO REDUCE. REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER
CHICKEN.

Recipe By :

From: Johnnye Tamaru

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