[Recipe] Savory Chicken Marsala
Aug. 5th, 2013 05:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kitchenklutzSome 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.
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.
