Chicken Marsala
I grew up believing that Chicken Marsala was some centuries-old Italian recipe. But in adapting recipes I had tried and preparing this one for publication, my research revealed that this dish, just like Chicken Parmigiana, is likely a creation of some ambitious chef in the good ole United States that pulled out a bottle of Marsala, Sicily's famed fortified wine, poured a bit into the bubbling cauldron, and the rest is history. Whatever the origin, the complex flavor profile that includes the unique flavor imparted by the fortified wine, is one that will endure for centuries more.
Ingredients
- 1 1/4 lb boneless chicken breast pounded until 1⁄4" thick (about 8)
- 1/3 cup all-purpose flour plus more
- 5 tbsp olive oil
- 5 tbsp unsalted butter
- 8 oz mushrooms white button or small portobellos
- 2 tbsp shallot minced
- 1 clove garlic minced
- 1/3 cup Marsala wine
- 1/3 cup chicken stock
- 1 tbsp parsley finely chopped for garnish (optional)
- Kosher salt to taste
- black pepper to taste
Instructions
- Season chicken with salt and pepper and dredge in 1⁄3 cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12" skillet over medium-high heat.
- Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside.
- Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
- Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes.
- Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
- Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.
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