CookTeaser

Serves 2

A CookTale

Chicken Marvsala or Marsala. Excuse the pun! But whatever you call it, it was a delicious simple dish to enjoy on a chilly November evening. The accompaniment was roasted Belgium Endive, a fine contrast in flavor.INGREDIENTS

2 Boneless SkinlessThighs
1 C of Cremini Mushrooms (sliced)
4 TBs of Butter
1 TB of EVOO
2 Ounces of Demi Glace Gold
1/3 C of Marsala
2 TB of Sherry
Salt & Pepper

METHOD

1. Season the Thighs.

2. Heat a sauce pan & add the Butter. When it stops sizzling, add the Thighs. Cook for a few minutes until lightly brown, turn & repeat until cooked through. Remove to a warm plate while you prepare the Mushroom Marsala Sauce.

3. Add another TB of Butter & the Mushrooms. Saute until lightly browned. Add the Marsala, Sherry & Demi Glace Gold. Saute the Sauce until slightly reduced & well emulsified.

4. Plate the Thighs & spoon on the Mushrooms & Sauce.