CHICKEN MARSALA PO BOY

Hip_Pocket_PO_BOY_BIG

 

Hip Pocket Deli
George Makris & Brandon Willig
 


Toast bread with butter. Dust chicken in flour and pan fry until done. Remove from skillet.

Marsala Sauce:
Add a little butter to the pan, then add garlic and shallots. Saute a bit, then add mushrooms. Deglaze pan with Marsala wine. Add about a teaspoon of Worchestershire sauce, then a tablespoon of demi. Add about a cup of heavy cream, salt and pepper to taste and a squeeze of lime juice. Top with parmesan cheese. Serve over pasta and chicken.