- 2 tablespoons [26.25 g] flour
- 1/8 teaspoon [0.5 mL] salt
- Freshly ground black pepper, to taste
- 10 ounces [284 kg] chicken whites
- 2 teaspoons [10 mL] olive oil
- 1 large clove garlic, halved
- 1/4 cup [60 mL] Marsala wine
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- Mix together flour, salt and pepper.
- Rinse, pat dry and then coat chicken whites with flour mixture.
- Heat a small non-stick frypan until very hot.
- Lower heat to medium-high and pour in olive oil; add chicken whites, along with garlic halves.
- Saute chicken whites until golden browned; turn and brown on other side.
- Rub dark brown yet not burned garlic halves over chicken halves in frypan.
- Pour in half of Marsala wine stirring, lower heat to low and spoon sauce over chicken whites.
- Arrange done chicken whites onto individual plates; coat with sauce.
- Pour remaining Marsala wine into frypan, stirring to pick-up any brown bits; pour over chicken whites.
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