2 chicken thighs, boneless, cut into thin strips
1/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsalted butter
1/4 cup dry wine such as Marsala or Port
Salt and black pepper to taste
2 chicken thighs, boneless, cut into thin strips
1/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsalted butter
1/4 cup dry wine such as Marsala or Port
Salt and black pepper to taste
Season the strips and coat them in flour
Melt the butter in a skillet over medium heat and cook the chicken until golden brown on both sides, low heat
Add the wine and let it simmer
Remove from heat and serve immediately
Serves 4 portions
Optional: Serve with mushroom risotto
