Tender, juicy chicken breasts sautéed to golden perfection are paired with a rich, savory Marsala wine sauce that offers a sweet yet earthy note. This combination, when done right, is nothing short of ...
To begin, slice the chicken breasts in half almost the full way to make a butterfly shape. Season with salt and pepper on both sides. Melt a small amount of the butter and oil in a frying pan over ...
then add a little garlic followed by the sweet Marsala wine. At this point, set the heat to medium-high and bring the sauce to a boil for about three minutes, so that the alcohol content cooks off ...