Plymouth Restaurant Week

The fourth annual Plymouth restaurant week runs until Saturday, October 3rd.

This recipe is courtesy of Chef de Cuisine Tony Yaquinto of Compari's on the Park:

Sauteed Chicken Marsala:

flour for dredging

canola oil

1 lb Chicken Breast Tenders or Cutlets

2 c. Wild Mushrooms

2 chopped Garlic Cloves

Sweet Marsala Wine

2 Tbls unsalted butter

Parmesan cheese

salt and pepper to taste

Flour Chicken

Drizzle oil in medium high heat

Saute chicken 3 minutes until golden

Flip Chicken and add mushrooms and garlic

Saute until golden and mushrooms are cooked

De-glaze pan with about 1 cup of Marsala wine

Simmer until reducing

Finish with butter, Parmesan cheese, salt and pepper to taste

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