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John caught up with Chef Jason Livadaros from Clearwater Grille to cook up some Chicken Marsala.
Place your saute' pan on med-high heat with 2 oz of oil.
Meanwhile take 6 oz pre-seasoned chicken breast and place it in a bag of seasoned (salt, pepper, etc) flour. Coat thoroughly and pound out chicken while in the bag.
Chicken should be about 1/2 as thick.
Take chicken and place in your hot oil cook each side for 2 min until golden brown.
Take chicken out of pan and place in oven. (Chicken takes about 8 min in 450º oven).
While the chicken is cooking use the same sauté pan, place 2 oz of mushrooms and cook for 2 min.
Take 1/4 cup sweet wine and deglaze pan.
Once the alcohol is cooked out of the pan turn off the heat and add 2 TBL of Garlic butter (add lemon zest) and 1 oz of spinach.
Place 8 oz of pre cooked angel hair pasta with sauce.
Add your chicken from the oven with some added garlic or tomatoes and enjoy!!!