Wow. That's a much larger list than I thought. There are also a bunch of other proteins I've made "marsala".
I like the flavor marsala wine adds to a dish, sweet and savory. This recipe wasn't very different from any of the others I made. I got heavy handed with the salt though.
Chicken Marsala
Recipe from Little Sunny Kitchen
Serves 4
- 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
- 1 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 6 tablespoon all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms sliced thick
- 3 cloves garlic minced
- ¾ cup Marsala wine
- ¾ cup heavy cream
Season chicken with ½ teaspoon of salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside
In the same skillet, melt the remaining butter, add the mushrooms and season with ½ teaspoon salt, cook and stir regularly for 3 minutes.
Add the garlic and saute for a minute or until it’s fragrant. Add the marsala wine, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Simmer and reduce the wine by half.
Adjust the heat to medium-low, and add the heavy cream to the skillet. Allow the sauce to simmer for a couple of minutes.
Return the chicken to the sauce to rewarm it, cook for 1 more minute then remove from heat. Garnish with fresh parsley if desired, and serve.
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