Chicken Marsala - Roth
Chicken Marsala by: Chef Matt Chatfield Ingredients - 2 chicken breasts, butterflied and pounded to ½-inch thickness - ½ cup seasoned flour - 3 to 4
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Cooking tools:
- Instant-read thermometer
- Pepper mill
- Meat tenderizer
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Plate
- Spoon
- Spatula
Ingredients
- 2 chicken breasts, butterflied and pounded to ½-inch thickness
- ½ cup seasoned flour
- 3 to 4 Tablespoons avocado oil
- 1½ cups mushrooms, sliced
- 1 shallot, chopped
- ½ cup Marsala wine
- 1¼ cups heavy cream
- Kosher salt
- freshly ground black pepper
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