Four boneless, skinless breasts of chicken
One cup of flour
¾ of cup of sliced Portobello mushrooms-substitute any mushroom you like.
¾ of a cup of roasted red bell peppers
½ cup of olive oil-do NOT use extra virgin olive oil
¼ stick of butter
16 oz of heavy cream
8 oz of marsala cooking wine
Salt & pepper
Pound each chicken breast between two sheets of plastic film until approx. ¼ thick.
Dredge each breast in flour
In a large sauté pan, heat ½ cup of olive oil and a ¼ stick of butter until hot. (The oil will raise the smoke point of the butter.)
Sauté each chicken breast until the meat is cooked and the outside is well browned. Remove the chicken from the pan and add the sliced mushrooms and peppers. Add a small amount of additional oil if needed.
As soon as the mushrooms are beginning to soften, deglaze the pan with the marsala wine. Be sure to use a spatula to loosen any caramelized meat bits and cooked juices from the chicken that are stuck to the bottom of the pan.
Add salt & pepper to taste & cook until the marsala begins to simmer strongly. Slowly add the heavy cream, stirring to incorporate the cream into the sauce. Allow the sauce to reduce for approx. one to two minutes.
Re-season with salt & pepper to taste if needed. Plate the warm chicken breasts and serve the marsala sauce over them immediately.
Serve with mushroom risotto or your choice of pasta.
Recipe from Tulsa's Ciao Restaurant.
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