Рецепт Elegantly Easy Chicken Marsala
I am on to a new adventure in my life, a new job! It has been a whirlwind since I applied for the job about a month ago, mainly because the office is about an hour from my home through Tampa traffic. I am doing training now, but when I "graduate" the first week in April, I will be able to work from home, I can't wait. The worse part of this training is how much I miss my puppies and my KITCHEN! Luckily, a couple of weeks ago, it was so cold in Florida, the only thing I wanted to do was stay inside and cook. So, in the freezer are some lasagnas, chicken cordon bleus, meatballs, egg rolls and some soups and stews. All I have to do is take them out the night before, let them thaw in the fridge, and then the first one home, just has to pop them in the oven. Yesterday, my training was in the afternoon, so I had the morning to play in the kitchen. I wanted to make one of my all time favorite comfort foods, Chicken Marsala! It is so easy, so yummy and so much better when it sits in the fridge for a couple of hours.
After walking the puppies, I gathered up all my ingredients, which for this recipe are very few: of course butter and Marsala.
I had some frozen cornish game hen stock, which I popped in a bowl and thawed in the microwave.
I did not have a lot of time, so I took some short cuts, nothing drastic:) Instead of pounding the chicken, I filleted it. Using a sharp knife, I cut the chicken in half, then just pounded out the thicker parts. This saves some time and is perfect if you have larger pieces. I also had some pre-sliced mushrooms in the fridge, not my favorite ones to use, but they sure can be a time saver!
After I had everything prepped, I put some flour in a baggie, put the chicken breast in, and gave them a good shake. Using disposable baggies can be a real timesaver for clean up! I don't know about you, but when I dredge chicken in flour in a shallow bowl, not only does the counter get floured, but so do I!
I melted some butter in my skillet and lightly browned the floured chicken over medium heat until golden brown. It takes a little longer to brown the chicken over a lower heat, but this way, I do not take the chance of burning the chicken or the butter. As the chicken pieces browned, I removed them to my casserole, layering them slightly. Then I added more butter and sauted the sliced mushrooms for a couple of minutes. When they were done, I sprinkled them around the chicken. I then poured in a little of the Marsala and deglazed the pan. I turned the heat up slightly and poured in the remaining wine and the hen stock, bringing in all to a slow boil. I reduced the heat and let the sauce simmer for about 10 minutes. What a wonderful aroma it is!
- Saucy Chicken Marsala
- 4 chicken breast -- skinned and boned
- 1/2 cup flour
- 1/2 cup butter
- 1 cup mushroom -- sliced
- 1 1/2 cups marsala wine
- 1 cup chicken broth
- 1/2 cup fontina or mozzarella cheese -- shredded
- 1/2 cup parmesan cheese -- grated
Place chicken between 2 sheets of wax paper; flatten to 1/8 inch thickness using a meat mallet or rolling pin. Dredge chicken lightly in flour. Place 4 pieces at a time in 2 tbsp melted butter in a large skillet; cook over medium heat for 3 to 4 minutes on each side or until chicken is golden brown. Places chicken in a lightly-greased 13x9 inch baking pan, overlapping edges. Repeat procedure with remaining chicken, adding 2 tbsp butter. Reserve drippings. Sauté mushrooms in remaining butter. Sprinkle evenly over chicken. Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Spoon sauce evenly over the chicken. Bake at 400° for 10 minutes. Combine cheeses and sprinkle over chicken. Bake an additional 5 minutes.