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Pollo a la Marsala

Categoría
Aves
Dificultad
Medio
Porciones
4

Ingredientes

  • 2 pechugas de pollo (enteras y deshuesadas)
  • 2 tazas de vino de Marsala
  • 8 tiras de panceta o tocineta picaditas
  • 2 tazas de hongos frescos laminados
  • 2 cucharadas de crema de leche
  • 1½ cucharadas de harina de trigo
  • 1½ cucharadita de sal
  • 1 cucharadita de pimienta
  • 3 cucharadas de aceite de oliva
  • ¼ taza de perejil liso picadito

Preparación

  1. Cortamos las pechugas en escalopines.
  2. Aparte, colocamos la harina en un plato y agregamos sal y pimienta, y mezclamos bien.
  3. Luego pasamos los escalopines por la harina y retiramos el exceso. Reservamos.
  4. En una sartén cocinamos las tiras de tocineta hasta que doren y estén crujientes.
  5. Retiramos la tocineta de la sartén pero reservamos su grasa en la sartén.
  6. En esta grasa cocinamos las pechugas, dejando que doren por ambos lados (más o menos 3 a 5 minutos ) y las retiramos.
  7. En la misma sartén, agregamos el aceite de oliva y cocinamos los hongos laminados por uno o dos minutos.
  8. Luego agregamos a la sartén el vino de Marsala y dejamos que reduzca a la mitad.
  9. Agregamos la crema gradualmente y mezclamos bien.
  10. A continuación incorporamos las pechugas, dejamos cocinar por 2 minutos más y retiramos del fuego.
  11. Picamos la tocineta y la agregamos al pollo. Mezclamos bien y servimos caliente de inmediato.
  12. Decoramos con el perejil picado por arriba.