Chicken Marsala, 4/10/2019
Ingredients
Chicken:
·
1/2 cup all-purpose
flour (plain flour)
·
½ to 1 teaspoon salt (less if you use salted butter)
·
1 teaspoon garlic powder
·
1 tsp. onion powder
·
1/2 teaspoon black pepper
·
2 large boneless skinless chicken breasts, halved
horizontally to make 4 fillets*
·
2 tablespoons olive
oil, divided
·
4 tablespoons butter, divided
Marsala Sauce:
·
1 tablespoon butter as needed
·
8 ounces brown or Cremini mushrooms,
sliced
·
4-5 cloves garlic, minced
·
3/4 cup dry Marsala wine (Buy it
in the vinegar aisle.)
·
1 1/4 cup low-sodium chicken
broth (or stock)
·
3/4 cup heavy
cream (thickened cream, evaporated milk or half and half may also be
used)**
·
2 tablespoons fresh chopped
parsley (I used dried)
Instructions
1.
Mix the flour, salt, garlic & onion powders
and pepper in a shallow bowl. Dredge the chicken in the flour mixture and
shake off excess.
2.
Heat 1 tablespoon oil and 2 tablespoons
butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry
2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes
per side). Transfer to warm plate, tent with foil and keep warm.
Repeat
the same with the remaining 2 chicken breasts.
3.
In the same pan with remaining pan grease
leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and
saute for 2-3 minutes until browned, scraping away at any of the leftover
chicken bits off the bottom of the pan.
4.
Add the garlic and cook until fragrant,
about 1 minute. (I used bottled roasted
garlic.)
5.
Pour in the Marsala and the broth and
simmer until reduced by half and starting to thicken, (about 10-15 minutes). (You can use some of the flour mixture left
from dredging and some broth or water to make a past to further thicken sauce,
if desired.
6.
Pour in the cream and return the chicken
back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish
with chopped parsley and serve immediately. (The sauce will continue to thicken
off the heat.)
7.
Serve over cooked angel hair pasta (or
pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if
desired.
GREEN BEANS: Wash & trim
fresh green beans. Heat sesame or vegetable oil & some butter in a pan
until butter is melted and pan is hot.
Sauté chopped onions until starting to be clear. Add beans and stir fry. When tender-crisp,
add minced garlic & stir to combine. (If
desired, add a little water and cover to steam—The beans cook faster.) When beans are desired doneness, add just a little
teriachi sauce and stir. I used the brand that has sesame seeds. This
is really a Chinese dish, but we’re not fussy with semantics.
