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Chicken Marsala
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Brief Description
Mushrooms in a marsala broth served over chicken.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you don't have chicken cutlets on hand, use boneless chicken breasts pounded 1/4 to 1/2 inch thick. (Place the pieces in a plastic bag or between two layers of plastic wrap, and then pound with a rolling pin or the flat side of a meat mallet).
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Posted By: mssavy
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Posted On: Dec 20, 2015
Number of Servings:
Ingredients:
- 6 tablespoons - extra virgin olive oil
- 2 cups - sliced white button mushrooms
- 8 - thin chicken breast cutlets
- 1/2 teaspoons - garlic salt
- 1/4 teaspoons - freshly ground black pepper
- 1 cups - all-purpose flour
- 1 cups - Marsala wine
- 1 cups - chicken stock
- 1 tablespoons - butter
- - chopped parsley for garnish
Directions:
1. In a large nonstick saute pan, heat 2 tablespoons olive oil on medium-high heat. Cook mushrooms, stirring occasionally, until tender. Remove from pan and set aside.
2. Season chicken breasts on both sides with garlic salt and black pepper. Dredge in flour, shaking off excess.
3. In same pan, heat remaining 4 tablespoons olive oil on medium-high heat. Cook chicken breasts in batches, 3 to 5 minutes on each side, or until golden brown. (If browning too quickly, reduce heat to medium and add oil if needed).
4. Remove chicken from pan; set aside. Deglaze pan with wine, using a wire whisk and stirring briskly to loosen brown bits from bottom of pan. Cook for 1 to 2 minutes, stirring constantly. Add chicken stock and butter, whisking to combine.
5. Return chicken and mushrooms to pan and cook until heated through. Garnish with chopped parsley, if desired.
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