Recipes from the Wine Cellar


Bonarrigo Chicken Marsala

-2 boneless skinless chicken breasts (8 ounces each)

-½ cup of all-purpose flour

-¼ cup of olive oil

-3 tablespoons of chopped garlic

-1 cup of sliced fresh mushrooms

-3 tablespoons of chopped fresh parsley

-½ cup of Messina Hof Private Reserve Papa Paulo Port

-¼ cup of chicken stock

-3 tablespoons of butter

-salt and pepper to taste

-Dredge chicken in flour.

-In a skillet, heat oil; sauté chicken until browned on both sides.

-Add garlic; sauté for 2 minutes.

-Add mushrooms, parsley, wine and stock.

-Simmer until chicken juices run clear.

-Add butter; season with salt and pepper.

-Serves 2

-You can find more wonderful recipes from the Vineyard Cuisine.