Last night I finally got this dish the way I wanted it...the way I've been dreaming of it since 2003. It was then that my love affair with Chicken Marsala began.
The night was dark. It had been a busy day of academia, and I was ready to relax, kick off my heels and enjoy a nice meal.
[You think I'm being melodramic?]
Okay, enough silliness. Does this look yummy or what?!
Stop drooling and add this to your meal plan this week.
You're welcome. :-)
Ingredients:
1-3/4 c. chicken broth (14 fl. oz.)
2 Tbsp. finely chopped shallot or onion
5 Tbsp. unsalted butter, divided
10 oz. fresh mushrooms, sliced
1/4 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. black pepper
1/2--1 c. flour (for dredging)
4 skinless, boneless chicken breasts (or 12 chicken fingers*)
1/2 c. Marsala cooking wine
2/3 c. heavy cream
*I call that thin strip of breast meat that's under the breast, the finger. I keep it separate when cutting up my whole birds.
Instructions:
1. Preheat oven to 200 degrees.
2. Bring broth to boil in a small saucepan over high heat, uncovered, until reduced to about 3/4 cup (about 20 mins.).
3. Meanwhile, cook shallot or onion in 3 Tbsp. butter in a large, heavy saucepan over medium heat, stirring, about 1 minute. Add mushrooms, oregano, salt and pepper, and cook until liquid is evaporated and mushrooms brown (6-8 mins.) Remove from heat and cover.
4. Pat chicken dry, season lightly with salt and pepper, then dredge in flour.5. Heat remaining 2 Tbsp. butter in a large, heavy skillet over med.-high heat until foam subsides, then saute chicken just until cooked through. Transfer chicken to an oven-safe dish, cover with foil, and put in oven to keep warm.
6. Reduce heat to medium, add wine to skillet and boil, scraping up browned bits, about 1 minute. Reduce heat to medium-low, add broth, cream, and mushrooms. Simmer 6-8 minutes until sauce is slightly thickened. (Watch that the cream doesn't bubble over in the beginning--if it threatens to, just remove pan from heating element for a minute.) Those of you with gas stoves are smirking, aren't you?
*I like to serve this over regular ol' spaghetti pasta. Whatever you do, just remember to put your pot of water on to boil at about step 4. :-)
Bon appetite!
2 comments:
You know, I don't think I've actually ever had Chicken Marsala. I know how much you love it though, so I should give it a try. Seems like a fallish thing to have.
That looks delicious, Krista! I will definitely need to print that recipe and give it a shot.
Oh, and I really enjoy reading your blog, even though I don't comment. :-)
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