Tullio’s Restaurant & Grotto
Chicken Marsala
2-5oz pcs Chicken Breast
1 oz Canola oil
¼ cup Flour
To taste Salt
¼ cup Sliced Mushrooms
3 fl oz Marsala Wine
1/2 cup Veal Stock or Beef Stock (low salt)
Pound the chicken breasts flat to even their thickness-about ½ inch.
Pre-heat a sauté pan. One that is large enough to hold the 2 pieces of chicken without overlapping.
Dredge or coat the chicken with flour.
Add the oil to the pan.
When the oil is hot but not smoking, otherwise it is too hot, very carefully add the chicken to the pan. Be careful not to splash the oil on yourself. Sprinkle the chicken with salt.
When the chicken starts to brown on the bottom flip the pieces over.
Add the mushrooms then sprinkle again with salt.
When the chicken starts to brown and the mushrooms are soft (about 2 minutes) add the Marsala. The Marsala may flame so stand back when you add it.
Once the alcohol is burned off, after it stops flaming, or about 30 seconds or so, add the veal or beef stock.
Reduce the stock until it starts to slightly thicken. About 2-3 minutes depending on how hot your stove is.
Taste for seasoning, add salt if necessary.
Serve over linguine.