2 chicken breasts
125 gr mushrooms
100 gr marsala wine (available at the liquor store, also in small bottles)
40 gr butter
2 tablespoons flour
1 clove of garlic
100 g polenta
50 g parmesan cheese
pepper and salt
Open the chicken breasts and place them on a cutting board. Place a piece of foil on top and flatten them with a rolling pin or pan. Dip them in the flour so that there is a white layer around the chicken. Heat half the butter in a pan and fry the chicken until nicely browned and cooked through, about 8 to 10 minutes. Sprinkle the chicken with a little salt and pepper. Remove the chicken from the pan and keep on a plate.
Heat the rest of the butter in the pan and fry the finely chopped onion and garlic. Add the mushrooms and fry for 5 minutes. Pour in the marsala wine and let the alcohol evaporate. Also add a splash of water. Bring the mixture to a boil and scrape the bottom of the pan with a spatula and loosen the leftovers.
Let the sauce reduce to the desired thickness (no need to wait, thicken the sauce with a little cornflour). Return the chicken to the pan and warm in the sauce. Meanwhile, prepare the polenta according to the package to a puree. Stir in the parmesan cheese last and season with salt and pepper. Serve the chicken in marsala sauce with the polenta.
Source: Leukerecepten by leukerecepten-nl.
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