Pollo Con Marsala E Funghi

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Pollo Con Marsala E Funghi Ingredients

6 4-oz boneless; skinless	1/2 ts Green peppercorns
1 1/2 c Marsala wine	4 tb Butter
1 1/2 c Chicken stock	1 c Sliced Portobelo mushrooms
1 ts Thyme leaves	2 tb Flour
1/4 ts Salt	1/2 c Light cream

Instructions for Pollo Con Marsala E Funghi

Chicken with Sweet Italian wine and Mushrooms Here is a version of it from Chef Ks Divine Cuisine Cards, check out the web site. WWW.DIVINECUISINE.COM Place the chicken breasts in a sauce pan. Cover with the wine, stock and the seasonings and simmer gently for 20 minutes. Remove and reserve hot. Increase the temperature under the sauce pan and bring the broth to a boil, reduce to 1 cup (250 ml). Strain through a cheese cloth. Heat the butter in a 2nd sauce pan, saut? the mushrooms until all the moisture has evaporated. Add the flour, cook for 2 minutes over low heat. Add the strained broth along with the cream. Simmer for 5 minutes. Serve. SERVES 6 Posted to EAT-L Digest by RKalenuik on Dec 5, 1997

Main Ingredient: ChickenCuisine: Uncategorized