10 chicken breasts, pounded to about 1/4" thick
1 lg can of peeled tomatoes, drained and chopped
1.25 lbs mushrooms, sliced
about 2 cups marsala wine
about 16 cloves garlic, sliced
1 bunch spring onions (about 10 stalks), chopped
24 fresh basil leaves
flour for dredging
3 tbsp butter
5 or so tbsp olive oil
salt & pepper
optional: 1.5 tbsp cornstarch with about 1/2 c water
Heat butter and 3tbsp olive oil. Season each breast with salt & pepper, lightly flour, and fry until just cooked, about 3 minutes total. They should be very lightly browned. Remove breasts, place on paper towels to drain, and keep warm.
Saute mushrooms until tender, set aside.
Saute green onions and garlic separately until just wilted (not browned). Add about half of the marsala, simmer until there's a lot less liquid (or until bored or impatient). Add tomatoes and basil, simmer some more until tomato juice evaporates (or again, until impatient).
Add mushrooms, chicken, and cornstarch mixture if desired. Heat through and serve.
Note: probably takes 45 minutes to trim and pound 10 breasts. Maybe another 45 minutes to cook them separately.
Recipe is an amalgamation of a impatience, hunger, and few marsala-type recipes from The Recipe Site.
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