Pollo Ai Funghi E Marsala Recipe

Inspired by Louis Ristorante & Bar

Time30m

Serves4

Chicken scaloppine with beech mushroom and marsala wine sauce. Served with polenta

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Ingredients

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Method

Cooking Instructions

Prepare the Chicken

Season the chicken slices with salt and black pepper. Heat olive oil in a large skillet over medium heat. Add the chicken slices and cook for about 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Cook the Mushrooms

In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant. Add the sliced beech mushrooms and cook for about 5 minutes until they are tender and browned.

Add Marsala Wine

Pour the Marsala wine into the skillet with the mushrooms, scraping the bottom of the skillet to deglaze. Allow the sauce to simmer for about 5 minutes until it reduces slightly.

Combine and Serve

Return the cooked chicken to the skillet, coating it in the Marsala sauce. Cook for an additional 2 minutes. Garnish with chopped parsley and serve hot over polenta.