CHICKEN MARSALA THE EASY WAY


SUBMITTED BY: samanto

DATE: April 6, 2017, 6:16 a.m.

FORMAT: Text only

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  1. CHICKEN MARSALA THE EASY WAY
  2. 4 chicken cutlets pounded until 1/2 - 1⁄4" thick
  3. Salt and pepper to taste
  4. 1/3 cup + 1 Tbsp. all-purpose flour
  5. 5 Tbsp olive oil
  6. 3 tbsp unsalted butter
  7. 8 oz white button mushrooms sliced
  8. 8 oz cremini mushrooms sliced
  9. 2 Tbsp shallots minced
  10. 2 cloves garlic minced
  11. 2/3 cup dry Marsala wine
  12. 2/3 cup beef stock
  13. Fresh thyme AND parsley minced, for garnish
  14. To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
  15. Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
  16. Cook chicken about 1 1/2 - 2 minutes per side, until golden.
  17. Transfer chicken to a plate and set aside.
  18. Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
  19. Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.
  20. Remove mushrooms to plate with the chicken and set aside.
  21. Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.
  22. Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
  23. Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
  24. Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
  25. Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!
  26. Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.
  27. Stir and spoon sauce over chicken.
  28. Garnish with fresh thyme and parsley if desired and serve.

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