EXTRA-THIN CHICKEN FILLETS WITH SULTANAS AND MARSALA
A speedy recipe with an unusual twist: chicken slices in a marsala and raisin sauce.
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Difficulty
Facile
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Number of people
4
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Total time
15 min
Products used:
Ingredients
- 2 Packs of AIA Chicken Breast Fillet
- 1 Rosemary sprig
- 1 Handful of sultanas
- 50g of Pine nuts
- 1 Glass of dry Marsala wine
- Extra-virgin olive oil
- Flour
- Salt
- Pepper
Coat the Sottilissime AIA slices in flour and brown in the pan on both sides over a gentle heat.
Add salt and pepper and then the rosemary and sultanas. Pour in a glass of dry Marsala, leave to evaporate and continue cooking uncovered over a low heat for 7 minutes.
Allow the sauce to dry out a little, make sure the chicken is cooked and serve with mashed potatoes (pine-nuts can also be added along with the sultanas).
