CHICKEN MARSALA

1 oz. Clarified butter or oil to fry
2 oz. Double breast of chicken
2 oz. Flour (for dusting)
2 oz. Sliced button mushrooms (or shitake, portabello)
3 ea. Pieces of scallion (diced)
4 oz. Sweet marsala wine
1 tsp. Beef base
2 oz. Heavy cream
1/2 tsp. Minced garlic
1 ea. Minced shallot

Add oil to hot pan, sauté chicken. Remove chicken, add Marsala, light and flambé. When flame disappears add mushrooms, scallions and garlic shallot. Sauté until mushrooms are tender. Add beef base, simmer, add cream, simmer, whisk in butter, add chicken, simmer one minute or so and serve.