Pollo Marsala - chicken breasts

Method

• * Before starting you need to soak the butterflied and pounded chicken breasts in the buttermilk for 30 minutes.
• 1.
• Heat the butter in a skillet over medium and saute the mushrooms until tender and nicely coloured.
• Set aside.
• 2.
• Prepare a dredge by thoroughly combining the the flour with the black pepper and salt.
• Dredge the the chicken breasts in the seasoned flour, shaking off the excess.
• 3.
• Heat oil sufficient to saute the chicken in the skillet over medium heat.
• Add the chicken and saute for 1 minute per side, until cooked through.
• Remove the sauteed chicken to a platter.
• Cover with foil to keep warm.
• 4.
• Add Marsala to the pan.
• Raise the heat to medium/high and deglaze (bring the Marsala to a boil and scrap the brown bits off the bottom of the pan into the wine), then add chicken stock to the pan and let reduce and thicken.
• If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (start with 1 tablespoon of each), stirring until it thickens.
• Remember, thickening does not start until the sauce boils.
• 5.
• When the sauce has begun to thicken, add the mushrooms and stir to mix in.
• 6.
• Arrange the chicken cutlets on a serving platter and pour the sauce and mushrooms over or place one of the chicken cutlets on each of 4 plates and pour 1/4 of the sauce over each cutlet.
• Serve immediately accompanied by fried potato wedges or risotto.