RECIPE: CHICKEN MARSALA

INGREDIENTS
DIRECTIONS
- Warm a saute pan with 1/4 cup olive oil
- Slice fingerling potatoes in 3, place in hot pan
- Peel and remove fibrous stem from asparagus, add to potatoes. Add minced garlic, rosemary and sea salt, cover, add 2 Tb butter to finish
- Pound Chicken breasts, season with salt and pepper then dust in flour
- In large saute pan add remaining 1/4 cup of olive oil and 2 TB butter, once hot, place flour dusted chicken breast in pan
- Allow side to golden brown then add sliced mushrooms
- After mushrooms are partially cooked add 1 jar of Stancato’s marsala, allow to simmer for 5-10 minutes
- Plate the potatoes and asparagus, followed by chicken and generous amount of mushrooms and sauce 9. Enjoy