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Some years back, my good friend Beth gifted me with a recipe for chicken marsala. I recently found the notecard that I'd initially written the recipe details down on, and made it again with a few small modifications. It turned out amazing!


Savory Chicken Marsala

Ingredients:

* 1/2 cup all-purpose flour
* 1 Tbsp Emeril's Essence spice mix
* 1/2 tsp sweet paprika
* 1/4 tsp half-sharp paprika
* 1 tsp baking powder
* 2 boneless skinless chicken breasts, cut in half and pounded thin
* 1 Tbsp olive oil
* 2 - 4 Tbsp of butter
* 3 cups (about 8 oz.) sliced mushrooms (I recommend portabello, criminy, or shiitake)
* 1 large yellow onion, diced
* 1 1/2 cups marsala cooking wine
* 1 cup chicken stock
* salt and pepper to tast


Method:

1. In shallow bowl or plate, combine flour, Emeril's Essence, paprikas, and baking powder.

2. Dredge chicken through flour to cover and shake to remove excess.

3. Heat olive oil in a medium skillet. Add 1 tablespoon butter and chicken to brown. While chicken is cooking, combine diced onions and leftover flour/spice mix in a small Ziplock bag or covered bowl and shake thoroughly to coat onions.

4. Remove browned chicken and set aside on a clean plate. Add 1 more tablespoon of butter, mushrooms, and floured onions to skillet. Saute, stirring often, until mushrooms have given off their fluid and onions are near-golden.

5. On medium heat, add marsala wine and bring up to a boil. Scrape the pan to bring up any bits. Bring back to medium heat and reduce wine-broth in half.

6. Once broth is reduced, add chicken stock. Reduce/simmer on medium heat for another 3 - 5 minutes.

7. Reduce heat to medium-low, add chicken, and let cook in sauce until cooked through -- about 5 - 6 minutes. Season with salt and pepper to taste.

Serve chicken and ladle the savory thick sauce immediately over rice or noodles. Enough for 2 - 4 people, depending on how hungry they are.

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March 2015

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