Pollo Marsala

* Before starting you need to soak the butterflied and pounded chicken breasts in the buttermilk for 30 minutes.

1. Heat the butter in a skillet over medium and sauté the mushrooms until tender and nicely coloured. Set aside.

2. Prepare a dredge by thoroughly combining the the flour with the black pepper and salt. Dredge the the chicken breasts in the seasoned flour, shaking off the excess.

3. Heat oil sufficient to sauté the chicken in the skillet over medium heat. Add the chicken and sauté for 1 minute per side, until cooked through. Remove the sauteed chicken to a platter. Cover with foil to keep warm.

4. Add Marsala to the pan. Raise the heat to medium/high and deglaze (bring the Marsala to a boil and scrap the brown bits off the bottom of the pan into the wine), then add chicken stock to the pan and let reduce and thicken. If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (start with 1 tablespoon of each), stirring until it thickens. Remember, thickening does not start until the sauce boils.

5. When the sauce has begun to thicken, add the mushrooms and stir to mix in.

6. Arrange the chicken cutlets on a serving platter and pour the sauce and mushrooms over or place one of the chicken cutlets on each of 4 plates and pour 1/4 of the sauce over each cutlet. Serve immediately accompanied by fried potato wedges or risotto.