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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
8 chicken breasts (each chicken has 2 breasts |
flour for dredging, salt/pepper freshly ground, to taste |
olive oil for frying |
1 onion - peeled & slicked |
2 cloves garlic- crushed |
1/4 cup(s) dry white wine, chablis type |
1/2 cup(s) sweet marsala |
Directions:
1. Debone the Chicken Breasts & remove skin. Pound the breasts thin between 2 pieces of plastic. Dredge in flour seasoned with salt/pepper. Set aside.
2. In large frying pan, saute the onion and garlic in a bit of olive oil. Saute only until the onions are clear, not browned (I like mine a little browned). Remove from the pan and deglaze the pan with the white wine (I use whatever is open - generally chardonnay). Pour the white wine over the onion and garlic.
3. Rinse the pan and heat it again. Add a bit of olive oil for frying and saute the chicken pieces, a few at a time, quickly on both sides. They should just begin to brown. Remove them to a warm plate and finish the remaining chicken pieces. Add the onion and garlic to the pan and deglaze with the marsala. Allow the wine to reduce a bit and then pour the sauce over the chicken pieces.
4. Serves 6-8
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