Chicken Marsala

  • 2 chicken breasts
  • 3 tablespoons all-purpose flour
  • 2 tablespoon canola oil
  • 2 tablespoon olive oil
  • 3 tablespoons butter
  • 4-oz mushrooms sliced
  • 2 tablespoons minced shallots
  • 1/3 cup chicken or beef stock
  • 6 oz Marsala wine
  • 2 tablespoons chopped fresh Italian parsley
  • Salt to taste
  • Freshly ground black pepper

Takes ,
serves 2

  • Add salt and pepper to flour.
  • Trim the chicken breasts and pound to about 1/4 inch thick.
  • Heat pan on med-high heat, add canola oil, dredge chicken breast in flour and shake off excess.
  • Add chicken to pan. when browned nicely, flip the chicken. When chicken is cooked, move to plate.
  • Add olive oil, shallots, and mushrooms to pan.
  • When mushrooms are cooked, remove the pan from heat and add Marsala wine.
  • Let the wine reduce by half then add the stock.
  • Let reduce a bit and turn off the heat.
  • Add chopped parsley, pepper, and butter.
  • Wisk around until the butter is melted and spoon over chicken.


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