Recipe by Erin May
Based this off of a chicken marsala recipe and made the rest up. Very tasty.
Top Review by Lazarus
I changed the recipe a little bit. I doubled the garlic - not something I would recommend for everyone, but we really, REALLY love garlic. I found out too late that we were out of butter and margarine, so I used canola (cooking) oil in lieu. Nice texture, good flavour, but I felt it was missing something. Adding a generous squirt of fresh squeezed lemon juice livened it up considerably. I'll definitely make this again, and next time I'm using butter! Made for PAC Spring '08
- 4 boneless chicken breasts
for chicken batter
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup flour
- 5 tablespoons butter
- 4 pressed garlic cloves
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon salt
- 2 cups white wine (i prefer a good chardonnay)
- 1 cup Swanson chicken broth
Directions See How It's Made
- Cut up all Chicken Breasts into bite sized cubes.
- melt 3 tablespoons of the butter in a large skillet.
- mix together the flour and the salt and pepper meant for the batter.
- Carefully coat all chicken cubes and brown in skillet.
- Remove and place in a shallow dish and cover (this keeps juices in).
- melt down the rest of the butter.
- mix in garlic, and all spices.
- add chicken back into the mix and coat throughly.
- Add in White wine, allow to come to a boil for 5-7 minute.
- after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
- I reccomend serving this over pasta. Very tasty.