Chicken Marsala

Chicken Marsala is one of the most popular Chicken Breast recipes it is a simple dish that anyone can cook the result is the most delicious meal that any chef could be proud of.

The Marsala wine infuses almost intense flavours into the shallots and mushrooms, the sautéed chicken seals in the chicken taste and if you use the Dauphinaise style potatoes you have provided an experts most succulent others will envy.

This recipes is to serve 2 persons double the quantities for 4 persons and so on for more. Ingriedients for Chicken Marsala.

2 boneless, skinless chicken breasts, pounded thin flour, spread on a plate.

1/4 cup olive oil.

1/2 pound of mushrooms.

1 large (350ml) cup Marsala wine.

1 bunch of shallots (About) 12 cut in half.

2 tablespoons of butter.

1/2 cup chicken broth.

Plain flour to baste the chicken breasts.

Salt and Pepper to taste.

Method of cooking for chicken marsala

This TIP is Optional

Place the cut shallots into a pan with the Marsala wine over a medium heat cook the shallots in the wine take care not to boil the contents or the wine could spoil for about 10 minutes for more intense flavours steam off and reduce the wine down by about 30%.

Heat the olive oil in large sauté pan over medium to high heat. Coat the breasts with a thin layer of butter before adding the flour to them.

Dip and cover both sides of the chicken breasts in flour, shake off excess flour and place them in the pan to sauté the breasts turning once, whenl they are a light golden brown on both sides.

Transfer the chicken on to a warm plate and cover until ready to use.

Drain off excess oil l but leave a little of the oil then add in the mushrooms. Sauté the mushrooms until they begin to brown.

Add the Marsala wine, and scrape off with a wooden spoon all browning residues on the bottom and sides of the pan.

Add butter, chicken broth, salt and pepper,cook until the liquid sauce in the pan is reduced to the amount you require.

Place the chicken breasts back in the pan with all the contents and cook only until it has heated through, do not cook the chicken for too long or the wine will override the flavour of the chicken.

Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

Vegetables to accompany the dish could be Broccoli spears cooked until just crunchy with sliced potatoes baked in the oven until golden brown on top.

Directions for the potatoes slice the potatoes and lay in an oven proof dish and cover this layer with milk lay on 3 more layers then coat that layer with a liberal layer of butter with a little salt and ground black pepper to taste.

Cover with 2 more layers of sliced potatoes the cover the dish with cling film,( puncture the film with at least 8 small holes)and microwave for 10 minutes, then place into a hot oven and cook until brown and crisp on top.

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