Prep time: 15 minutes
Cook time: 25 minutes
Makes: 4 servings
Description: You can't beat a good chicken Marsala. I have always enjoyed the dish in restaurants, but never knew how to make it until I went to cooking class. It's EASY! Who knew? Make sure to have quality Marsala wine to get the restaurant quality taste.
Ingredients
2 chicken breasts butterflied into 4 pieces
S&P flour
1 Tbsp oil
1/2 c sliced mushrooms ( I like the dried variety selection from F. Meyer, button works fine)
2/3 c chicken stock
1/2 c Marsala wine
1 Tbsp butter
2 Tbsp parsley
Directions:
1. Dredge each chicken breast in the seasoned flour. Shake off any excess. Put the chicken in a hot oiled pan until both sides are browned, remove.
2. Saute mushrooms in the same pan until lightly browned.
3. De-glaze pan with stock. Make sure to scrape any excess crust on the bottom of the pan.
4. Add Marsala and bring to a gentle simmer.
5. Swirl in the butter.
6. Return the chicken breasts to the pan to finish cooking.
7. Put on a serving plate and garnish with parsley.
Tips and Tricks
This is yummy over egg noodles.
If you use old or cheap Marsala, it will really effect the flavor in a bad way.
No comments:
Post a Comment