CHICKEN MARSALA RECIPE
(makes 4 servings)
Ingredients
2 skinless, boneless chicken breasts
salt and flour to taste
1/3 cup flour
1/2 cup olive oil
8 ounces mushrooms sliced and cleaned
1 clove garlic, minced
2 teaspoons shallots, minced
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon small capers
Optional: Parsley and chopped carrots for garnish
Directions
1. Split chicken breasts through the middle to make 2 pieces.
Wrap in plastic and pound each one flat until they are about a quarter-inch
thick.
2. Season with salt and pepper on both sides of each piece of
chicken.
3. Put flour on a plate and dredge chicken both sides in the
flour. Keep flour on plate.
4. Heat oil over medium-heat. When the oil is hot, fry each
piece of chicken for 3-4 minutes on each side until golden brown.
5. Remove chicken and place on a serviing platter covered with
foil.
6. 1 tablespoon butter to the pan. Add mushrooms and cook
until golden brown (about 8 minutes). Set aside.
7. Add remaining 1 tablespoon butter to the pan, then add
shallots and garlic. Cook until soft (about 1 minute)
8. Pour flour from plate into pan. Cook for 2 minutes, stirring
frequently.
9. Add marsala, white wine, lemon juice, and chicken stock,
scraping the bottom of the pan to loosen any of the brown bits (fond).
10. Cook until sauce is slightly reduced (about 2 minutes). Return
the chicken and mushrooms to the skillet, and cook another 2 minutes or until
heated through.
11. Season with additional salt and pepper to taste. Garnish with capers and parsley. Serve hot.
12. Enjoy!
No comments:
Post a Comment