1]
Bake (2) 6oz Chicken Breasts in a bit of butter. Drain
2] Heat
Skillet and add 4oz of dry Marsala wine then flambe'.
3] Add a dash of dry sherry, a pinch
of salt and pepper.
4] Cap (2) large mushrooms and place
in skillet with 4oz of chicken stock.
5] Add
(3) thin slices of proscuitto ham and the chicken breast.
6] Sautee
until mushrooms are soft.
7] Finally, serve with a side of pasta
or over pasta.
Questions? Ask Chef
Vince.
