Ingredients 10
2 chicken breast fillets, butterflied and tenderized
flour, for coating
1 shallot, finely chopped
2 cloves garlic, minced
200 g mushrooms, sliced
2 tbsp butter
1 cup Marsala wine
1 cup chicken stock
parsley, fresh, chopped, for garnish
salt and pepper, to taste
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Method 6
Start by prepping your by butterflying and tenderizing breast fillets.
Coat all pieces in flour and season with salt and pepper. Fry in a pan until golden (5 minutes each side). Set aside.
Add , , and to a pan with 2 tbsp of butter. Cook for 5 minutes.
Add 1 cup of Marsala wine and 1 cup of chicken stock.
Add pieces of back in and reduce sauce until thickened (10-15 minutes).
Garnish with fresh parsley and serve paired with a lettuce and pecorino salad.
Luka Tanfara's tips
Tip: Add more Marsala for the sweeter tooth you have.
