Monday, March 7, 2011

Chicken Marsala

I'm THRILLED to see that blog spot has decided to comply with my requests... for some reason or another it hasn't been letting me add pictures to my posts... but, my persistence finally paid off... Hip Hip Hooray... On with the show....

I had full intentions of taking a picture of the Chicken Marsala once I had it plated but... somehow, I was side tracked... oooh, shiny things!

Chicken Marsala
  • 2 Skinless Boneless Chicken Breasts
  • 1 1/2 Cups All Purpose Flour, for dredging
  • 1/2 Tablespoon Kosher Salt ~ adjust according to taste
  • 1/2 Tablespoon Fresh Cracked Pepper ~ adjust according to taste
  • 1/4 Cup Extra Virgin Olive Oil
  • 8 Ounces (more or less) Crimini or Porcini Mushrooms; Quartered (stemmed if desired)
  • 2 Cups Sweet marsala Wine
  • 2 Cups Chicken Stock
  • 4 Tablespoons Unsalted Butter
  • 1/4 Cup Fresh Flat Leaf Parsley or 1 Tablespoon Dried Parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plasic wrap over them; pound with a flat meat mallet, until they are about 1/4 inch thick.  Alternative Method: Put the chicken breasts in a large ziploc baggie & use a frying pan to pound until they're about 1/4 inch thick.  Cut into 1-2 inch strips.   

Put the flour in a shallow platter and season with the salt and pepper, mix to distribute evenly.

In a dutch oven heat the oil over a medium high flame.  When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.  Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once ~ do this in batches if the pieces don't fit comfortably in the pan.  Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add half the butter & all the mushrooms ~ saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.  Pour the Marsala in the pan and boil down for a few minutes to cook out the alcohol.  Add the chicken stock and simmer for 2-3 minutes to reduce the sauce, slightly.  Stir in the remaining butter and return the chicken to the pan; simmer gently to heat the chicken through...  When the sauce has reached the desired consistency season with salt & pepper (to taste) & garnish with Parsley. 

Tonight I served Chicken Marsala over Egg Noodles.  In the past I have served it with Garlic Chive Mashed Potatoes...

Money Saving Tip ~ You can substitute the Marsala with Chicken Stock ~ it will have a different flavor but either way it will be YUMMO! 

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