Photo from Cook's Country |
Cook's Country - which is part of the Cook's Illustrated. Usually Cook's Illustrated recipes have a thousand steps to them, and it's always worth it. This recipe had normal steps.
This is a solid recipe. I wouldn't change a thing about it. And I'll add it to my list of chicken masala recipes.
Chicken Marsala
Recipe from Cook's Country
Serves 4
- 5 thin cut boneless, skinless chicken cutlets
- 1/4 c flour
- 2 T vegetable oil
- 3 T unsalted butter
- 1/2 small onion, chopped fine
- 8 oz button mushrooms, quartered
- 1 clove garlic, minced
- 3/4 c marsala wine
- 1/2 c low sodium chicken broth
- 2 tsp lemon juice
- 1 T minced fresh parsley
Pat cutlets dry and season with salt and pepper. Dredge in flour to coat; shake off excess. Heat 1 T oil in large nonstick skillet over high heat until smoking. Add 4 cutlets and cook until golden brown, 2 21/2 minutes per side.
Transfer to a plate and cover with aluminum foil. Repeat with remaining cutlets.
Heat 1 T butter in empty skillet over med-high heat until foaming. Cook onion and mushrooms until browned, about 5 minutes. Add garlic and cook until fragrant; about 30 seconds. Transfer to a med bowl and cover with foil.
Add marsala wine and broth to empty skillet, bring to a boil over high heat and cook until reduced by 1/2c, about 5 minutes. Reduce heat to medium-low, return chicken and accumulated juices to skillet and turn chicken to heat through, about 1 minute.
Transfer to serving platter. Off heat whisk in remaining butter and lemon juice. Pour over chicken and sprinkle with parsley.
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