Chicken or Veal Marsala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 boneless skinless chicken breast or 2 lbs. veal scalloppini
3 T. oil
3 t. butter
4 shallots
1 lb. mushrooms, sliced
3 garlic buds
1 c. chicken stock
1 c. sweet Marsala wine
2 T. cornstarch
salt and pepper
2 T. chopped fresh parsley
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Directions: |
Directions:Heat oven to 350º. In using chicken, slice as thin as possible across the grain. Season with salt and pepper. In a large skillet put 2 T oil and 1 T. butter. Chop fine or micro plane garlic into the oil mixture. Saute chicken or veal about 1 min on each side. Move to an oven proof 9x13" casserole. Slice the shallots thin and add to the skillet.. Add another bud of garlic, chopped fine. Saute until transparent, about one minute. Add sliced mushrooms except for a few that you will hold back for garnish. Saute until tender, about 3 min. Add the wine. reduce a bit, about 1/3. Add the chicken stock. Bring to a boil. Dissolve the cornstarch in Marsala wine. Add to the sauce. Mix constantly until it thickens enough to coat the spoon. At this point you can add the chicken or veal back to the saucepan to heat or you can pour the sauce over the meat in the casserole. Stir in the last T. of butter to bring a sheen to the sauce. Saute the garnish mushrooms in a T. of butter and pour in some more Marsala to taste. Garnish just before service. Sprinkle with chopped parsley.Serve over pasta. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Can be made ahead and reheated
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