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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from The Lopez Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless skinless chicken breast, cut into 8 pieces
ground pepper
flour for coating
6 tablespoons butter
1 tablespoons olive oil
1 cup mushroom, thinly sliced
1 garlic clove, minced
1 shallot, minced
2 tablespoons parmesan cheese, grated
9 tablespoons marsala wine, dry not sweet
3 tablespoons chicken stock
Angel hair pasta
Directions:
Directions:
Preheat oven to 275)º

Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper, and flou. Shake off surplus. Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.

Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low overs (275 to 300 degrees) to stay warm. Add 2 tablespoons butter, garlic and shallot to skillet and sauté (do not brown) for a few minutes until soft. Add mushrooms and sauté about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.

Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoon of butter and boil rapidly until reduced by half. Remove chicken from oven and pour wine mixture over the chicken breasts. Serve the breasts along with a small portion of angel hair pasta on the plate.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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