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CHICKEN MARSALA |
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| Ingredients: |
2 Chicken breasts [4 for a reprise]
S&P
2-3 T Butter
2-4 T EVOO
1 Large Shallot, diced
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1 Tablespoon minced garlic
8 oz Mushrooms, sliced
1/2 cup Marsala
3/4 cup Chicken Stock
1 Rosemary Sprig
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| Procedures: |
Pound the Chicken as thinly as possible.
Sprinkle the Chicken with salt and pepper
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet over medium-high heat.
Add Chicken breasts and cook until golden brown, about 1.5 minutes per side.
Transfer the Chicken to a plate.
Add butter and oil, if necessary, and repeat the process with the remaining breasts. Set aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Sauté until fragrant, about .5 minutes.
Add EVOO if necessary and sauté the mushrooms until tender and the juices evaporate, about 3 minutes. Season with salt.
Add the marsala and simmer until the marsala reduces by half, about 2 minutes.
Add the broth and rosemary and simmer until reduced by half, about 4 minutes.
Return the Chicken to the skillet. Pour in all of the pan juices and cook until heated through and coated, about 1 minute.
Stir in the remaining tablespoon of butter. Season the sauce with S&P.
Plate the Chicken, spoon the sauce over and serve.
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| Notes: |
2022-12-17: Served with Spaghetti squash.
2020-04-03: Three chicken breasts with Fetzer Gewürztraminer and Brussels sprouts.
Next time, 2 breasts or 4 breasts (for leftovers).
Lew wants to add 1/4 cup of cream.
2018-12-01: Made with 3 Perdue chicken breasts and pearl onions in cream sauce.
2017-10-14: Served over angel hair pasta.
2016-01-18: Excellent
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01/13/2023
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