Chicken Marsala  Chicken Marsala 5390 chicken marsala

Chicken Marsala

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  • Serves
    4
Creator Notes

One in all my first grown up dishes the set I dined on Chicken Marsala at Olive Garden as a teen. A yummy mix of mushrooms, chicken, and candy wine. This a limited variation of recipe stumbled on at savorysweetlife.com the set I substituted the flour and wine and extinct a various technique for knocking down the chicken. —tia.ukpe

Ingredients

  • 2

    skinless, boneless chicken breasts

  • salt and freshly ground pepper


  • 1/4 cup cups

    rice flour, cornmeal or other gluten free flour

  • 1/2 cup

    olive oil

  • 8 oz

    white button mushrooms

  • 2 tablespoons

    butter

  • 1/2 cup

    candy Marsala wine

  • 1/4 cup

    chicken or vegetable stock

  • 1/4 cup

    sherry, dry red or white wine

  • 2 tablespoons

    heavy cream or creme fraiche

  • 1/4 cup

    chopped parsley
Instructions
  1. Ruin up every chicken breast by the heart to make 2 pieces. Place in a plastic procure or wrap with plastic wrap and pound every flat using a meat tenderizer/mallet till they are about a quarter lunge thick. I produce no longer bear a mallet or meat tenderizer, so I extinct my fists, a huge technique to procure out your aggression. Place flour in a shallow bowl or plate. Sprinkle salt and pepper on every facets of every portion and then dredge the chicken in the flour.
  2. Warmth the oil over medium-high heat and then spot the chicken when the oil is sizzling. Without overcrowding, fry the chicken for 4 minutes on every facet or till it turns a effective golden brown. When browned, exhaust away the chicken and spot on serving platter and preserve in oven to discontinuance warm.
  3. Reducing the warmth to medium, add the butter and mushrooms. Season with salt and pepper, saute mushrooms for 5 minutes till liquid begins to begin from the mushrooms. Add the marsala wine, sherry (or wine), cream or creme fraiche and stock. In the bargain of the liquid so about 3/4 to 1/2 of the liquid stays. Pour mushrooms and sauce over chicken and again. Sprinkle with parsley and again with rice, pasta or roasted potatoes.

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