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