Source:

Candy - The Grape Restaurant, Dallas

Serves/Makes:2

Ingredients

• Sauce:
• 4 tbsp (60 ml). butter
• 1 tbsp (15 ml). minced shallots
• 1-1/2 cups (350 ml) brown sauce or thickened demiglace
• 1/2 tsp (2 ml). sugar
• squeeze lemon
• dash garlic puree
• 1 bay leaf
• 1/2 cup (125 ml) dry Marsala
• 1 cup (225 ml) thinly sliced mushrooms
• Chicken:
• 12 oz (336 grm). boneless, skinless chicken breasts
• seasoned flour

Preparation

• Melt 2 tbsp (30 ml). butter in saucepan.
• Add shallots and saute for 5 minutes.
• Add the brown sauce, sugar, lemon, garlic, and bay leaf.
• When liquid boils, add the Marsala and simmer gently 5 minutes.
• Remove bay leaf.
• Melt remaining butter in small skillet until it begins to brown.
• Add mushrooms and saute until barely done.
• Stir mushrooms into sauce.
• Pound chicken breasts until very thin and dredge in flour.
• Brown chicken in melted butter on both sides until done.
• Pour off excess butter and add sauce directly to skillet.
• Simmer for 30 seconds.
• Serve sauce on chicken or pass separately in sauceboat.

Comments

I have made this with veal and chicken. It is from The Grape restaurant on Lower Greenville Avenue in Dallas, Texas where we enjoyed this dish often in the early 1980's.