LAGOS CHICKEN MARSALA

By arserrano

8 oz cut chicken
4oz sliced mushrooms
1oz minced shallots
1oz minced garlic
1oz julienne sliced proscuitto
3oz marsala wine
4oz chicken stock
1oz chiffonade basil
2oz sweet tomato sauce
2oz whole butter
2oz oil
Salt and pepper to taste

Ingredients

• 8 oz cut chicken
• 4 oz sliced mushrooms
• 1 oz minced shallots
• 1 oz minced garlic
• 1 oz julienne sliced proscuitto
• 3 oz marsala wine
• 4 oz chicken stock
• 1 oz chiffonade basil
• 2 oz sweet tomato sauce
• 2 oz whole butter
• 2 oz oil
• Salt and pepper to taste

Preparation

Step 1

Method:
Heat sauté pan add oil, dredge chicken in flour, sear in sauté pan till one side is golden brown about 3 minutes flip, add your mushrooms, garlic, shallots and proscuitto sauté till vegetables are tender add your marsala wine reduce by half add chicken stock, sweet tom, and basil reduce for an additional 2 minutes, take off heat and incorporate your butter toss with gemelli pasta.