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Thursday, July 28

Chicken Marsala

Flour, all-purpose
½ cup
Creole seasoning
1 tablespoon
Chicken, thighs, fat trimmed
4
Oil, olive
1 tablespoon
Butter, unsalted
4 tablespoons
Mushrooms, sliced
5 cups
Marsala wine
¾ cup
Stock, chicken
1 cup
Salt

Pepper, freshly ground

Green onions, thinly sliced
Garnish
Pasta, angel hair, cooked

  1. In a shallow plate, combine the flour and creole seasoning thoroughly. 
  2. Dredge the chicken in the flour mixture, shaking to remove any excess. 
  3. Heat the oil in a large skillet over medium-high heat until hot but not smoking. 
  4. Add 1-tablespoon butter, and cook the chicken until golden brown on both sides, about 3 minutes per side; transfer to a plate and set aside. 
  5. Add 1-tablespoon butter, once melted add the mushrooms. 
  6. Cook, stirring frequently, until the mushroom are golden brown around the edges and have given off their liquid. 
  7. Add the Marsala wine, and bring to a boil, scraping the bottom of the pan to remove any browned bits. 
  8. Reduce the wine by half, and then add the chicken stock; cook for 3 minutes, until the sauce has thickened slightly. 
  9. Lower the heat to medium, and return the chicken to the pan; continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. 
  10. Swirl in the remaining 2-tablespoons butter, and add the salt and pepper to taste. 
  11. Garnish with the green onions, and serve with the pasta and something green like streamed broccoli.

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