restaurant Belgium

Chicken Marsala

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January 17th 2018

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Delta Belgium 2018

Delta Belgium 2018
17th edition, exists in French and Dutch.
8 index, 2000 restaurants and hotels, 604 pages
CHICKEN MARSALA
Start to Finish: 20 minutes
Makes: 4 servings

4 small boneless, skinless chicken breast halves (about 12 ounces total) Nonstick cooking spray 1/2 cups sliced fresh mushrooms 2 tablespoons sliced green onion 2 tablespoons water 1/4 teaspoon salt 1/4 cup dry Marsala or dry sherry
1. Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to about Winch thickness, working from center to edges. Remove plastic wrap.

2. Coat a large skillet with nonstick cooking spray. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 4 to 6 minutes or until tender and no longer pink, turning to brown evenly. Transfer to a platter; keep warm. Repeat with remaining chicken.

3. Carefully add mushrooms, green onion, the water, and salt to skillet. Cook and stir over medium heat about 3 minutes or until mushrooms are tender and most of the liquid has evaporated. Add Marsala or sherry to skillet. Heat through. Spoon vegetables and sauce over chicken.

RECETTE DU RESTAURANT HAPPY'S

100% BELGE 100% Belge is a simple and original way to introduce you to the flavours
and products of Belgium’s different regions.
Equally the 100% Belge project has its roots in the environment...

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