Carino's Italian Chicken Marsala
Menu description:Sautéed chicken breast with mushrooms and sweet wine sauce. Served with fettuccine or sautéed spinach
1 ounce olive oil
1 cup sliced fresh mushrooms
1/2 teaspoon pepper, salt, garlic granules (or garlic powder)
3 ounces Marsala wine
1/2 cup lemon butter
3 precooked breaded chicken medallions or butterfly 2 chicken breast and cut in half for 4 chicken medallions.
Into a heated saute pan combine oil, mushrooms, salt, pepper and garlic granules, and chicken medallions. Saute these ingredients until well heated and mushrooms begin to darken in color. Add Marsala wine and allow to reduce by 3/4. Remove from heat and fold in lemon butter. Serve over bed of precooked Fettuccine pasta.
Lemon Butter
1lb. Margarine
2lb. Butter
1/4 cup Lemon Juice
1/2 cup White Wine
2 teaspoons Chopped Garlic
Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
Sauteed Spinach
2 ounces Olive oil
2 teaspoons chopped garlic
4 cups fresh spinach
salt and pepper to taste
Add olive oil and garlic to a heated saute pan. Once oil is hot and garlic starts to turn golden brown, turn off heat and add spinach slat and pepper. Toss with olive oil until it becomes warm and starts to wilt.
Place wilted spinach on the side of a plate.
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