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Wednesday
May092007

Chicken Marsala

I must admit that chicken (or veal) marsala is one of my favorite dishes. As amazing as it sounds, it's relatively easy to prepare. The ingredient list is short, simple and even the prep time is minimal.
What you'll need:
4ea. Boneless Skinless Chicken Breasts
8oz. Mushrooms (Crimini or button)
1/2 cup Marsala Wine
1/2 cup Chicken Stock
1 cup Flour
1/2 tsp. Kosher Salt
1/4 tsp. Ground Black Pepper
2 Tbs. Olive Oil
2 Tbs. Butter
Grated Parmesean cheese and parsley.
 
Begin by pounding each chicken breast (I used four) to about a 1/4 inch thick. This is necessary to insure even cooking. Plastic wrap placed over the chicken reduces "splatter" and the little bits that come off are great treats for the cats!
 
Mushrooms! We're going to need a bunch of mushrooms sliced up. Traditionally you'd use Crimini's but if they're hard to find, you can use white oyster or button mushrooms. Today I used about a tray but you could use more or less depending on how much you like mushrooms!

After pounding the breasts flat, I cut them into smaller pieces. To me, its easier to work with and easier to portion out. Dredge each piece in flour that is seasoned with the salt and pepper.

Heat the olive oil and butter over medium heat and add the chicken pieces. Cook each piece till golden brown (about 3 minutes) then turn and cook the other side for another minute or two. The chicken is thin so it won't take long to cook so don't over do it. If your stove cooks faster adjust the cooking time accordingly.

After the chicken pieces are browned, remove them and set aside. I usually keep them warm by wraping them in foil. Add another tablespoon of butter to the browned bits in the pan.

Add the mushrooms to the pan and cook over medium heat. As the mushrooms start to give off some of their liquid, some the browned bits will loosen up.

Continue till mushrooms are just starting to brown on the edges. As you can see, one tray of mushrooms is not much to look at once they're browned! Maybe it's just my imagination, but it always seems to me that the mushrooms shrink more if they're not browned before the wine is added? Who really knows? Mythbusters?
 
Now it's time for the wine and chicken stock. This will finish deglazing the pan and bring up all the browned bits and start your sauce. Bring this to a boil to reduce by half.

Once the sauce has thickened, reduce the heat to med-low and return the chicken to the pan to reheat or finish up the cooking. Continue heating till the chicken is heated through

To serve, place the chicken pieces on a plate, top with the mushrooms and sauce. Add a sprinkle of fresh parmesan cheese and a dash ot fresh parsley. A side of pasta and garden salad finishes up a great meal.
 

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