Chicken Marsala
source: sister
makes: 2
time: 40 mins
ingredients
2 chicken breasts
marsala wine, (from a wine store, not grocery)
1 large Shallot
3 cloves garlic
dijon or preferably whole grain mustard
Heavy cream ( I actually use light whipping cream, slightly healthier)
chicken stock ( I use the kitchen basics chicken stock, a little more expensive, but it comes in a box and not a metal can, so you can reuse for up to 1 week.
flour for dredging
parsley
1 Package mushrooms, button or cremeni (baby portabella) (sliced) or 1 large portabella mushroom, sliced
makes: 2
time: 40 mins
ingredients
2 chicken breasts
marsala wine, (from a wine store, not grocery)
1 large Shallot
3 cloves garlic
dijon or preferably whole grain mustard
Heavy cream ( I actually use light whipping cream, slightly healthier)
chicken stock ( I use the kitchen basics chicken stock, a little more expensive, but it comes in a box and not a metal can, so you can reuse for up to 1 week.
flour for dredging
parsley
1 Package mushrooms, button or cremeni (baby portabella) (sliced) or 1 large portabella mushroom, sliced
method
- season chicken with salt and pepper and pound chicken breasts flat to a uniform thickness (about 3/4 inch thick)
- lightly coated (dredge) chicken breasts with flour and quickly brown in a mixture of butter and or olive oil (2 min each side)
then remove from the pan and put aside
- in the same pan used for chicken, saute the mushrooms till browned, add the shallots and cook for 3 min,add the garlic and cook 1 min, add salt and pepper
- add 1 cup Marsala wine, 1 cup chicken stock, 2 Tbs. mustard, and 1/2 cup heavy cream
- reduce the Marsala sauce for 3-5 min and add the chicken back in and finish cooking the chicken through for 3-5 min
- if you want, sprinkle with crushed red pepper and add chopped parsley, and YOU'RE DONE!!
(after you plate it, if you have it, grate some parmesan cheese on top)
- season chicken with salt and pepper and pound chicken breasts flat to a uniform thickness (about 3/4 inch thick)
- lightly coated (dredge) chicken breasts with flour and quickly brown in a mixture of butter and or olive oil (2 min each side)
then remove from the pan and put aside
- in the same pan used for chicken, saute the mushrooms till browned, add the shallots and cook for 3 min,add the garlic and cook 1 min, add salt and pepper
- add 1 cup Marsala wine, 1 cup chicken stock, 2 Tbs. mustard, and 1/2 cup heavy cream
- reduce the Marsala sauce for 3-5 min and add the chicken back in and finish cooking the chicken through for 3-5 min
- if you want, sprinkle with crushed red pepper and add chopped parsley, and YOU'RE DONE!!
(after you plate it, if you have it, grate some parmesan cheese on top)
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