Heather’s Chicken Marsala

We didn’t eat lunch today and after visiting with friends and family all day we were starving! The massive amount of Christmas sweets didn’t fill the void. I took out some chicken breasts this morning but had no idea what I was going to do with them. As we were driving back into the city our discussion naturally turned to food and Shawn’s new favourite, Chicken Marsala. Last night he ordered some from Vesuvio, which looked delicious so I decided to pull up epicurious.com and see what I could find. Below is my rendition of what both Shawn and I gave a 10 of 10. It was delicious, but seriously what wouldn’t be cooked in wine, cream and butter. I served with egg noodles that were tossed in a butter, garlic wine sauce and a side of broccoli. I hope you enjoy as much as we did!

Heather’s Chicken Marsala

Ingredients:
1 cups reduced-sodium chicken broth (14 fl oz)
1/2 finely chopped Spanish onion
3 tablespoons unsalted butter
6 oz mushrooms, trimmed and thinly sliced
1 teaspoon finely chopped fresh sage
1/8 teaspoon salt
teaspoon black pepper
1 cup all-purpose flour
2 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
3/4 cup white dry wine
1/2 cup heavy cream

Directions:
Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook onion in butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until onion begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes.

Serve chicken with sauce, noodles and a glass of crisp white wine.

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