Chicken Marsala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 chicken cutlets (or 2 breasts sliced in half)
1/2 cup flour
Canola oil
1 shallot, minced
1 handful mushrooms, liced
2-4 oz. white wine
4 oz. Marsala (I prefer dry)
2-3 stems thyme
1 bay leaf
4 oz. chicken stock
1/2 cup heavy cream (or more to taste)
Salt
Pepper
Handful of parsley, chopped
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Directions: |
Directions:If using chicken breasts, cut in half horizontally, put in plastic bag and pound thin.
Add flour to a small bowl. Coat chicken with flour and shake off excess. Put cutlets on a plate and season with salt and pepper.
Use a skillet large enough to hold all the chicken. Add enough oil for a thin coat of most of the bottom. Turn heat to high and wait a couple of minutes until the oil moves to cover the bottom and just begins to smoke.
Add chicken, laying it in from front and back, turn heated a little lower.
Cook for 4-5 minutes until golden brown. Use tongs to check often.
Turn and cook another 4-5 minutes until golden brown.
Remove chicken and put on a plate in a warm plate.
Heat the pan for 2 minutes to reduce the liquid until almost gone.
Add mushrooms, shallots, thyme and bay leaf. (Add extra oil if needed.) Cook down for 2 minutes. Stir with wooden spoon to dislodge the brown bits on the bottom.
Add wine and cook a couple of minutes until almost evaporated.
Add Marsala and reduce by half, about 2 minutes.
Add cream and simmer until the sauce is thick enough to cover the back of a spoon.
Taste and season with more salt and pepper to taste.
Return the chicken to the skillet and warm through.
Plate the cutlets and spoon over the sauce and mushroom. Sprinkle with parsley.
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I got this recipe from watching a video of The Great Courses taught by Chef Bill Briwa. He doesn't give proportions, or use the flour, so I experimented until I came up with what I think works. I use more Marsala because I like the taste. I also prefer the dry version. All in all, an incredible dish. I highly recommend the course: "The Everyday Gourmet."
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