Goose Breast in Marsala Sauce

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Goose Breast in Marsala Sauce

Recipe by Marcia Schiltz

Ingredients

Boneless Goose Breast

2 Tbsp olive oil

2 Tbsp butter

Flour

Salt

Pepper

1 cup marsala wine

1 cup chicken broth

8 oz fresh mushrooms
(may use canned mushrooms)

Trim away fat and skin from goose breast. Slice length wise in 3 layers about ¼ inch thick. Season flour with salt and pepper, and dredge goose breast pieces in flour mixture.

In large pan on stove top over medium heat, brown flour coated goose breast pieces in the olive oil and butter. When brown, remove from pan and keep warm.

Sauté mushrooms until browned.

Return goose breast pieces to pan. Add marsala wine and chicken broth, reduce heat and simmer 1 ½ -2 hours or until desired tenderness.

Sauce should thicken. If it gets too thick, add more wine and/or broth.

Recipe List | Printer Friendly Page (.pdf file)


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