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CHICKEN MARSALA
INGREDIENTS:
3 tablespoons of butter
2 tablespoons of olive oil
2 chicken breasts (skinless and boneless)
1 cup of sliced white mushrooms
1 teaspoon salt (to taste)
1/2 teaspoon of fresh ground black pepper
1 shallot finely minced
1/4 cup all-purpose flour
2 cups of chicken stock
1 cup of sweet Marsala wine
2 tablespoons of fresh chopped parsley
1/2 teaspoon dried Oregano
Use a meat mallet and pound chicken breasts between plastic wrap or a Ziploc
type bag to an even uniform thickness. Season flour with salt, black
pepper and Oregano and lightly coat each chicken breast with the seasoned
flour shaking off any excess. Heat up 2 tablespoons of butter and 2
tablespoons of olive oil in a frying pan on medium heat. Add the chicken
breast and cook for 5 minutes on each side. Remove the chicken
breasts. They should be half way cooked through and will be finished
cooking in the sauce. Add about 1 tablespoon of butter to the pan and
add the mushrooms. Gently sauté the mushrooms for about 5 minutes
adding a large pinch of salt and pepper. Move the mushrooms to the
outer edge of the pan. Add the minced shallot to the cleared section
in the center of the pan. Sauté for 2-3 minutes, eventually mixing
with the mushrooms. Sprinkle one tablespoon of flour over the
mushrooms and shallots and sauté for 3-5 minutes to remove any starch.
Add one cup of Marsala wine and reduce the sauce by heating for 3-4 minutes
until the sauce thickens to a molasses consistency. Immediately add
two cups of chicken broth and bring up to a simmer. Further reduce the
loose liquid stock for about 5 minutes. Place the chicken breasts in
the sauce and turn the heat down to low and cook 5 minutes per side until
cooked. Add the parsley to help balance the sweet flavor of the dish.
Stir in 1 teaspoon of butter to the sauce. Taste sauce and add salt and
pepper as needed. Serve on toast with a side salad.
Spoon the Marsala sauce over the chicken.NOTE: Do not
substitute Marsala wine and purchase a quality wine. This recipe is in
the style of Chicken Marsala served at The Olive Garden.
Bill aka Mickey Porter 03-04-09. |
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