http___www.tajnikuvar.rs_recepti_glavna-jela_1523-piletina-u-sosu-od-pecuraka-i-senfa.html_1.xml
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Chicken Marsala Florentine Ingredients 11 inch frying pan 2 large chicken breasts All purpose flour for dredging Salt & pepper 3-4 tablespoons olive oil 2 large garlic cloves, crushed 8 ounces white mushrooms Butter Colombo Sweet Marsala wine-or other good quality from liquor store-do-not use grocery Marsala. 1 cup lightly packed fresh baby spinach Fresh lemons Serve with angel hair pasta or mashed potatoes Directions Cut the chicken breasts in half widthwise and pound to about a 1/4 inch thickness. Season both sides of each cutlet with salt and pepper and then dredge in flour, shaking off any excess. Heat the olive oil and crushed garlic in the frying pan over medium temperature. Stir the garlic around in the oil, pressing to release flavor. Once garlic is browned well and oil is hot, remove the garlic and place the four cutlets in the hot oil. Lightly brown each side but don’t cook all the way through. About 1 to 1 1/2 minutes per side. The chicken will finish cooking in the sauce. Remove the fried chicken cutlets and place on a plate. Spread apart so they don’t steam each other. Add the mushrooms to the pan and cover tightly. Cook 3-4 minutes until they release their juices. Remove lid, season with salt & pepper, add two tablespoons of butter and cook until golden brown, stirring often. Add 2 teaspoons of the flour from the leftover dredging and stir well. Stir in the the Marsala wine and cook until sauce starts to become syrupy but not thick. Swirl in 1 tablespoon of butter and adjust salt & pepper to taste if needed. Add the spinach and stir until slightly wilted. Add the chicken back to the pan and spoon the sauce over the top. Move the pan to a cool burner and cover tightly. Chicken will finish cooking in the hot sauce in about 10 minutes. Before serving, sprinkle on fresh chopped Italian parsley and add fresh lemon slices to squeeze over top. Serve with angel hair pasta or mashed potatoes. Serves 4 Pan fried chicken in a sweet Marsala wine sauce with mushrooms & spinach, finished with butter, fresh lemon & Italian Parsley.
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Potrebno je: 700 g pilećih prsa bez kostiju, 2 kašike brašna, 1/2 kašičice soli, prstohvat bibera, 4 kašike ekstra devičanskog maslinovog ulja, 400 g šampinjona, sitno iseckanih, 1 krupnija glavica crvenog luka, isečenog na kolutove, 2 kašike ruzmarina, 2 kašike peršuna, 3 kašike senfa, pola šolje belog vina, 1/4 šolje pilećeg bujona, 2 kašike pavlake za kuvanje, 2 kašike putera Priprema: Pomešajte brašno, so i biber. U tu smesu umočite piletinu, otresite višak i sklonite sa strane.U velikom tiganju zagrejte ulje i ispržite piletinu dok ne porumeni.U istom tiganju propržite pečurke oko 3 minuta dok ne počnu da tamne. Smanjite vatru na srednju temperaturu i dodajte crveni luk i ruzmarin. Pržite oko 2 do 3 minuta. Zatim dodajte senf i vino i dobro promešajte. Dodajte i peršun, bujon, pavlaku i puter i sve promešajte.Vratite isprženu piletinu u tiganj i prekrijte je sosom. Smanjite temperaturu, poklopite i kuvajte dok piletina ne bude gotova. Servirajte meso preliveno sosom.Izvor