Chicken Marsala
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1
Salt680 g
Chicken Breast3 cup
Marsala Wine1 cup
Veal110 g
Butter (1 stick)Directions:
1
To prepare the chicken, season the flour with salt and pepper
2
Slice the chicken breasts to 1/4-inch-thick medallions
3
Coat with the flour and tap off any excess
4
Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm
5
After warming, add the chicken and cook until browned, 2 to 3 minutes
6
Flip and repeat the process
7
After cooking all the chicken, hold warm covered on a plate
8
Add the marsala to the pan over medium-high heat
9
This will deglaze the pan
10
After deglazing, reduce the wine by three-fourths volume so 2 ounces remain
11
Then add the mushrooms
12
Stir the mushrooms, scraping the sides, then finish with the veal stock
13
Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat
14
Stir in the butter and finish by spooning over the cooked chicken
15
Garnish with fresh herbs or cheese if desired