Ingredients: |
Ingredients: 8 boned and skinned chicken breasts (about 6 oz each), pounded thin
Salt and Pepper
Flour
¼ cup and 2 tablespoons butter
1 cup brown (cremini) mushrooms
1 clove garlic, chopped
1 large shallot, chopped
2 teas. fresh sage, chopped
2 tablespoon Parsley, chopped
3/4 cup rich chicken stock
½ cup dry Marsala wine
½ cup asiago cheese, shredded
For the Garlicy Orzo (8 Servings)
1 lb Orzo
2 cloves minced garlic
1 tablespoon olive oil
4 tablespoon butter
Salt & Pepper
1/4 cup chopped parsley
4 tablespoon Parmesan cheese
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Directions: |
Directions:1. Season chicken with salt and pepper; dust with flour. Sauté in ¼ cup butter until lightly browned.
(Do not cook thoroughly.) Put the chicken in a 13x9 glass Pyrex dish (or other large flat dish to hold the chicken in one layer).
2. Reserve the butter and pan drippings. Add 2 more tablespoons butter, and sauté mushrooms, garlic, shallots, sage and parsley until mushrooms are thoroughly cooked. Spoon mushroom mixture over chicken.
3. Add the chicken stock and Marsala wine to the skillet and reduce a little; then pour over chicken and mushrooms. Cover with foil.
4. At this point, you can put the dish in the refrigerator and keep it for several hours in advance or overnight. Remove the dish from refrigerator about 30 minutes before baking to allow it to come to room temperature (if you forget to do this, you can add 7-10 minutes to cooking time).
5. Bake at 350 degrees for 25 minutes. Remove foil, sprinkle asiago cheese over top. Bake an additional 10 minutes until cheese is melted.
For the Garlicy Orzo:
1. Cook orzo in boiling salted water per package directions. Drain and put in serving bowl.
2. Warm oil and butter and cook garlic in small sauce pan about 1 minute.
3. Pour onto orzo, and salt and pepper to taste. Toss well.
4. Top with parsley and cheese. |
This recipe for Chicken Marsala with Garlicy-Orzo is from