Pollo Ai Funghi E Marsala Recipe
Chicken scaloppine with beech mushroom and marsala wine sauce. Served with polenta
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Ingredients
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Pollo ai Funghi e Marsala
Method
Cooking Instructions
- 1
Prepare the Polenta
In a pot, bring 800 ml of water to a boil. Slowly whisk in the polenta, stirring continuously to avoid lumps. Cook for about 15-20 minutes on low heat until thickened. Stir in the grated parmesan cheese and season with salt to taste. Keep warm.
- 2
Cook the Chicken
In a large skillet, heat the olive oil and butter over medium heat. Season the chicken slices with salt and pepper, then add them to the skillet. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the shallots and garlic, sautéing until softened. Add the beech mushrooms and thyme, cooking for another 3-4 minutes. Pour in the Marsala wine, scraping the bottom of the skillet to deglaze. Let it simmer for about 5 minutes until slightly reduced.
- 4
Combine and Serve
Return the chicken to the skillet, coating it in the sauce. Cook for an additional minute to heat through. Serve the chicken and sauce over the warm polenta.
