Cooking Classics
The Technique
Chicken Marsala
Chicken Marsala is a classic Italian-American recipe & although it’s traditionally prepared with marsala substitutions including port or a combination of grape juice or dry white wine & brandy may be used. Once the sauce has been reduced, just a splash of cream is added to impart extra rich flavor. It’s a quick stovetop meal that is ideal for any night of the week or when casual entertaining is in order. Learn how to make this irresistible main dish in your very own kitchen.
Classic Chicken Marsala
makes 4 servings
The salt levels will concentrate during the reduction time. Low-sodium chicken broth may be substituted or use a light hand when seasoning further during each cooking step.
2 {12-ounce} boneless, skinless chicken breasts {about 1 1/2 lbs}
1/3 cup all purpose flour
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil
2/3 cup marsala or port
1/2 cup chicken broth
1/4 cup heavy cream
1 Tbsp butter
1 {8-oz} package crimini mushrooms, trimmed & quartered
1 Tbsp chopped fresh parsley
Optional: Hot cooked vermicelli noodles
Slice each chicken breast in half lengthwise to create 4 {1/2-inch} thick pieces. Place the chicken between plastic wrap & pound to a
1/4-inch thickness using a meat mallet. Combine the flour, the salt & the pepper on a plate.
Preheat the oven to 200 degrees. Heat the oil over Medium-High in a 13-inch skillet. Dredge the chicken in the flour mixture then place them in the hot oil. Cook 4 minutes per side or until the chicken registers 165 degrees using a thermometer. Remove them from the skillet & place on a wire rack over a half sheet pan. Keep warm in the oven.
Add the marsala or port & the chicken broth to the same skillet scraping the browned bits from the bottom of the pan. Bring to a boil & cook until reduced by half, stirring occasionally, about 4 minutes. Add the cream & cook an additional 1 to 2 minutes or until slightly thickened. Meanwhile, melt the butter in a small skillet over Medium heat & add the mushrooms. Season them with a smattering of kosher salt & pepper. Cook 6 to 7 minutes, stirring occasionally or until all of the liquid has evaporated & the mushrooms are golden brown. Add them to the reduction sauce. Sprinkle with parsley. Divide the chicken between 4 shallow bowls or plates. Spoon the mushroom mixture over the chicken.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Chicken Marsala
The first step to making a collection of stove top Italian classics begins with having the correct equipment in order to complete the task efficiently. Look to The Essential Kitchen Guide For Family Meal Preparation for pointers on how to properly prepare. Simple pasta accompaniments such as vermicelli & an Italian-Style Green Salad with Buttermilk Parmesan-Peppercorn Dressing make these family favorites complete meals.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Two large chicken breasts are all that is needed & they make more than generous servings. Let the weight guide you when purchasing them.
1a
Slice each chicken breast in half lengthwise to create 4 {1/2-inch} thick pieces. Place the chicken between plastic wrap & pound to a
1/4-inch thickness using a meat mallet. Combine the flour, the salt & the pepper on a plate.
No. 2
Preheat the oven to 200 degrees. Heat the oil over Medium-High in a 13-inch skillet. Dredge the chicken in the flour mixture then place them in the hot oil.
No. 3
Cook 4 minutes per side or until the chicken registers 165 degrees using a thermometer. Remove them from the skillet & place on a wire rack over a half sheet pan. Keep warm in the oven.
No. 4
The browned bits that form in the pan during cooking will add wonderful flavor to the dish.
4a
Add the marsala or port & the chicken broth to the same skillet scraping the browned bits from the bottom of the pan. Bring to a boil & cook until reduced by half, stirring occasionally, about 4 minutes.
4b
Add the cream & cook an additional 1 to 2 minutes or until slightly thickened.
No. 5
Meanwhile, melt the butter in a small skillet over Medium heat & add the mushrooms. Season them with a smattering of kosher salt & pepper.
5a
Cook 6 to 7 minutes, stirring occasionally or until all of the liquid has evaporated & the mushrooms are golden brown.
No. 6
Add them to the reduction sauce.
6a
Sprinkle with parsley. Divide the chicken between 4 shallow bowls or plates. Spoon the mushroom mixture over the chicken.
The Tune
“Mambo Italiano” Rosemary Clooney
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