Chicken No Marsala
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 boneless chicken breast halves, cut in half lengthwise
- 3 egg whites, beaten with
- 2 tablespoons water
- flour
- salt & pepper
- 3 tablespoons extra virgin olive oil
- 2 ounces pancetta, chopped
- 1 tablespoon minced shallot
- 8 ounces baby bella mushrooms, sliced
- 1 cup dry white wine
- 1 cup chicken stock
- 1⁄2 cup heavy cream, divided
- 6 ounces fontina, grated
directions
- Oven 350.
- Season 1 cup flour with salt and pepper. Dip chicken in beaten egg whites then dredge in flour. Heat 3 tbsp extra virgin olive oil in a large skillet (non stick if you have one) med-high heat -- Brown chicken 2-3 min ea side.
- Place chicken in baking dish and put in oven to finish cooking while you make the sauce.
- Sauté pancetta in same pan 1 minute.
- Add shallots sauté 1 minute.
- Add mushrooms sauté 1 minute.
- Add wine, reduce by half.
- Add stock, reduce by half.
- Add 1/4 cup cream, reduce by half.
- Add remaining 1/4 cup cream and salt/pepper. Add chicken back to pan. Top with fontina and serve.
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RECIPE SUBMITTED BY
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