Monday, January 25, 2010

Chicken Marsala



While this isn't technically a new recipe, I have only made it a few times, so it still qualifies as a cooking adventure.

Chicken Marsala
2 deboned chicken breasts
Flour, salt and pepper
Extra Virgin Olive oil (about 1-2 tbsp)
Half container of mushrooms, chopped (I use baby bellas)
1 tbsp dried parsley
2 cloves garlic, finely chopped
3/4 cup marsala wine (you can get cooking wine in the grocery store)

1. Flatten chicken breasts to about 1/4 inch thick between two sheets of saran wrap.
* If you haven't flattened chicken breasts before, here is what you should know: Use the flat side of the pounder (the bumpy side is for meat), it is going to be VERY loud (I always wonder what my neighbors think) and as much as you will want to stop, you should go until your chicken breasts are very thin. They will thicken while cooking and if they are too thick to start, they won't cook through.
2. Combine about 1/2 cup flour and a few shakes of salt and pepper on a plate. Dredge chicken in flour mixture, shaking off the excess. Set aside.
3. Heat 10 inch skillet a over medium heat. Add a few drizzels of olive oil. Cook mushrooms, garlic and parsley about 4 minutes.

4. Push mushrooms to the side of the pan, add a bit more olive oil and add chicken breasts. Cook 4 minutes on each side until golden brown.
5. Add marsala wine. You will see vigorous boiling and smell the alcohol burning off. Cook for about 5 minutes turning the chicken in the sauce, or until the sauce thickens to your liking.

video
Difficulty: Medium
Debbie's Rating: 10
Hirsh's Rating: 9

As a note, the rice was not new, but is very easy and tasty. We use Uncle Ben's Fast and Natural Brown rice. It has all the taste and health benefits of brown rice, but much faster cooking time. It goes very well with the marsala as well as stir fry, which will be the subject of a later entry.

No comments:

Post a Comment