Peito De Frango Marsala Recipe
Sauteed Chicken Breast, w/ Marsala Wine Sauce
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
- 2
Coat the Chicken
Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off the excess.
Cooking
- 3
Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 4
- 5
Add the Wine
Pour in the Marsala wine, scraping any browned bits from the bottom of the pan. Allow it to simmer for 2-3 minutes to reduce slightly.
- 6
Add Broth and Butter
Stir in the chicken broth and bring to a simmer. Add the butter and stir until melted and combined.
- 7
Combine and Serve
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through. Garnish with fresh parsley before serving.
