Francis' Chicken Marsala

Posted by francis keyser Monday, December 3, 2012
Taste Level: VGR
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 35-40 min.
Difficulty: 1

Hello fellow foodies! Today I am posting my personal version of Chicken Marsala.  I have had this dish served to me so many different delicious ways I do not think you can ever go wrong with it. If I had to pick out what really makes this version stand out it would be the portabella mushrooms and white truffle oil.  Usually lighter mushrooms are used but I personally enjoy the more bold flavors of the portabella.  I cook them in a chicken stock in lieu of a chicken broth to lighten the flavor a little.  So you get two flavors that are more hand in hand than propping one up more than the other.  The white truffle oil also adds a nice aroma and flavor to the already tasty dish. Enjoy!

Ingredients:
Flour Dredge
1/4 cup all-purpose flour
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp white pepper
1/4 tsp kosher salt

Chicken
1 (6 to 8-ounce) boneless, skinless chicken breast (cut in half and pounded thin to 1/4-1/8'' thick)
2 tbsp white truffle oil
2 tbsp butter
1 large portabella mushrooms (chopped)
1 shallot (diced)
1 clove garlic (diced)
1/4 cup 2 tbsp Marsala wine
1/2 cup low sodium chicken stock
Kosher Salt
freshly ground black pepper

Garnish
1 tsp fresh chives (chopped)
1 tsp fresh rosemary (chopped)

Dredge
In a shallow bowl or plate combine the flour, pepper, salt and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Chicken
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 2 tsp of the butter melt  and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

Add the remaining butter to the pan and add the mushrooms, garlic and shallots. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid 7-10 min. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.

Garnish with chopped rosemary and chives, sprinkle kosher salt and fresh crack pepper over dish and serve immediately.

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