Chicken Marsala
Ingredients:
1/2 cup all-purpose flour
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp dried oregano leaves
4 (6-8 ounce) boneless, skinless chicken breasts, pounded thin
1 tbsp olive oil
4 tbsp butter
3 cups sliced mushrooms (I use Cremini)
3/4 c Marsala Cooking Wine
1 cup chicken stock
salt and freshly ground pepper
chopped chives, for garnish
Directions:
1. In a shallow bowl or plate, combine the flour and following 7 spices - and stir to combine thoroughly. Quickly dredge the chicken breast in the seasoned flour mixture, shaking to remove excess flour.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
3. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has slightly thickened.
4. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes more. Swirl in the remaining 2 tablespoons of butter, add the salt and pepper to taste. Garnish with chopped chives and serve immediately.
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp dried oregano leaves
4 (6-8 ounce) boneless, skinless chicken breasts, pounded thin
1 tbsp olive oil
4 tbsp butter
3 cups sliced mushrooms (I use Cremini)
3/4 c Marsala Cooking Wine
1 cup chicken stock
salt and freshly ground pepper
chopped chives, for garnish
Directions:
1. In a shallow bowl or plate, combine the flour and following 7 spices - and stir to combine thoroughly. Quickly dredge the chicken breast in the seasoned flour mixture, shaking to remove excess flour.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
3. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has slightly thickened.
4. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes more. Swirl in the remaining 2 tablespoons of butter, add the salt and pepper to taste. Garnish with chopped chives and serve immediately.
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