Chicken Marsala
| Pound chicken breasts to 1/4-in thick | ||||||
| 4 (1 1/2 lb) boneless skinless chicken breasts, pounded thin | dredge, shake off excess | brown in hot fat over medium-high 4 min per side, set aside | return chicken, simmer 2 min, until it reaches 165°F | garnish | ||
| 1/4 cup all-purpose flour | ||||||
| 1/2 tsp salt | ||||||
| 1/4 tsp black pepper | ||||||
| 3 Tbs olive oil | ||||||
| 1 Tbs butter | ||||||
| 8 oz cremini mushrooms, sliced | saute in same pan until browned 5 min | cook 1 min | simmer, scraping pan, until reduced by half 5 min | swirl in off heat | ||
| 2 cloves garlic, minced | ||||||
| 3/4 cup dry Marsala wine | ||||||
| 1/2 cup chicken stock | ||||||
| 2 Tbs cold butter | ||||||
| 2 Tbs fresh parsley, chopped | ||||||
- Pound chicken breasts to 1/4-in thick
Ingredients
- 4 (1 1/2 lb) boneless skinless chicken breasts, pounded thin
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 Tbs olive oil
- 1 Tbs butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1/2 cup chicken stock
- 2 Tbs cold butter
- 2 Tbs fresh parsley, chopped
Steps
- dredge, shake off excess: boneless skinless chicken breasts, all-purpose flour, salt, black pepper
- brown in hot fat over medium-high 4 min per side, set aside: step 1, olive oil, butter
- saute in same pan until browned 5 min: cremini mushrooms
- cook 1 min: step 3, garlic
- simmer, scraping pan, until reduced by half 5 min: step 4, dry Marsala wine, chicken stock
- swirl in off heat: step 5, cold butter
- return chicken, simmer 2 min, until it reaches 165°F: step 2, step 6
- garnish: step 7, fresh parsley
