Chicken Marsala

CHICKEN MARSALA

INGREDIENTS:

3 tablespoons of butter
2 tablespoons of olive oil
2 chicken breasts (skinless and boneless)
1 cup of sliced white mushrooms
1 teaspoon salt - to taste
1/2 teaspoon of fresh ground black peppercorns (Tellicherry)
1 shallot finely minced
1/4 cup all-purpose flour
2 cups of chicken stock
1 cup of sweet Marsala wine
2 tablespoons of fresh chopped parsley
1/2 teaspoon dried Oregano

Use a meat mallet and pound chicken breasts between plastic wrap or a Ziploc type bag to an even uniform thickness. Season flour with salt, black pepper and Oregano and lightly coat each chicken breast with the seasoned flour shaking off any excess. Heat up 2 tablespoons of butter and 2 tablespoons of olive oil in a frying pan on medium heat. Add the chicken breast and cook for 5 minutes on each side. Remove the chicken breasts. They should be half way cooked through and will be finished cooking in the sauce. Add about 1 tablespoon of butter to the pan and add the mushrooms. Gently sauté the mushrooms for about 5 minutes adding a large pinch of salt and pepper. Move the mushrooms to the outer edge of the pan. Add the minced shallot to the cleared section in the center of the pan. Sauté for 2-3 minutes, eventually mixing with the mushrooms. Sprinkle one tablespoon of flour over the mushrooms and shallots and sauté for 3-5 minutes to remove any starch. Add one cup of Marsala wine and reduce the sauce by heating for 3-4 minutes until the sauce thickens to a molasses consistency. Immediately add two cups of chicken broth and bring up to a simmer. Further reduce the loose liquid stock for about 5 minutes. Place the chicken breasts in the sauce and turn the heat down to low and cook 5 minutes per side until cooked. Add the parsley to help balance the sweet flavor of the dish. Stir in 1 teaspoon of butter to the sauce. Taste sauce and add salt and pepper as needed. Serve on toast with a side salad. Spoon the Marsala sauce over the chicken.

NOTE: Do not substitute Marsala wine and purchase a quality wine. This recipe is in the style of Chicken Marsala served at The Olive Garden. If your chicken breasts are not too large, you may omit flattening them out with the mallet.

Above Chicken Marsala prepared on 10-01-15 and outstanding. The large chicken breast flattened out about covered half the plate. I split one in half for my bride.....grin if you must!

Click on the below thumbnail sequence pixs taken on 03-04-09:

Web published by Bill aka Mickey Porter on 03-04-09 and updated pix added on 10-01-15.

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