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Marsala 12

A home-style Marsala 12 made with Olive Oil, Onion, Green Bell Pepper, Garlic, and All Purpose Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 tbsp
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1/4 cup
• 1 1/2 cup
• 2/3 cup
• 1 tbsp

Method (preview)

1. 1

   Heat oil in a large, heavy saute pan over medium-high heat.

2. 2

   Add onion, green pepper, garlic and mushrooms.

3. 3

   Saute until mushrooms are tender, about 5 minutes.

4. 4

   Sprinkle in flour; cook 1 minute.

5. 5

   Pour in Marsala, scraping the bottom of the pan with a wooden spoon to release the browned bits.

6. 6

   Stir in stock, tomato sauce and tomato paste.

7. 7

   Cook until slightly thickened.

8. 8

   Add salt and pepper to taste; set aside and keep warm.

9. 9

   Rinse chicken and pat dry; place one breast half between sheets of plastic wrap and pound chicken to a uniform 1/2-inch thickness.

10. 10

    Repeat with remaining chicken pieces.

11. 11

    In a large skillet, heat 1 1/2 tablespoons oil over medium heat.

12. 12

    Slowly add chicken in a single layer; cook until golden brown, about 5 minutes.

13. 13

    Turn and cook second side until golden, adding oil and cooking in batches as needed.

14. 14

    To serve, place chicken on serving plate. Spoon hot sauce over chicken.