Easy Chicken Marsala
by Samantha Tingey
Ingredients
2 skinless,
boneless, chicken breasts
salt and
freshly ground black pepper
½ cup all
purpose flour or corn starch for gluten-free
up to ½
cup olive or vegetable oil
8 ounces
container of mushroom, sliced and cleaned
2
tablespoons butter
½ cup
sweet Marsala wine
*You can buy marsala cooking wine in the vinegar section of the grocery store, or you can go to the local liquor store for a nicer bottle with
better flavor.
¼ cup
chicken stock
¼ cup
sherry or dry white wine
Optional:
2 tablespoons heavy cream
Garnish
with chopped parsley or oregano
Instructions
Split each chicken
breast through the middle to make 2 pieces. Place plastic wrap over them and
pound each one flat using a meat tenderizer/mallet until they are about a
quarter inch thick. Season a good amount of salt and pepper on both sides of
each piece. Place some flour on a plate and and dredge each piece of chicken in
it.
Heat the
oil over medium-high heat and when the oil is hot fry each piece of chicken for
3-4 minutes on each side until they are golden brown (this may require you to
do this in 2 batches). Remove chicken and place them on your serving platter
covering them with foil. carefully soak up any remaining oil with paper towels
and discard.
Reduce
the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5
minutes making sure to season them with salt and pepper lightly. Add marsala
wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly -
approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!
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