Chicken alla Marsala
October 28, 2010
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This simple Italian chicken dish is quick and easy to make and delicious over rice or pasta. Try it!
- 2 boneless, skinless chicken breasts or 1 large one, about 8 to 10 ounces total
- 2 Tbsp. flour, rice flour works fine
- 1 Tbsp. olive oil
- Unsalted butter
- 6 ounces mushrooms
- ½ cup Marsala wine
- ¼ cup chicken stock
- Salt and pepper to taste
If using a single large chicken breast halve it through the thickness. Pound the chicken thinly and evenly. Dredge in the flour to coat.
Heat olive oil and a like amount of butter in frying pan over medium-high heat and sauté the chicken, turning once, until lightly browned on both sides, about 2 minutes per side. Transfer the chicken to a plate, cover loosely with aluminum foil, and keep warm.
Reduce the heat to medium. If needed add a bit of butter and the mushrooms to the pan. Sprinkle with a little salt to help the mushrooms express their moisture and sauté until they do, about 4 or 5 minutes.
Deglaze the pan with the Marsala and reduce by half. Add the chicken stock, raise the heat, and stirring often boil down until nearly evaporated. Off heat stir in butter to thicken, about 1 Tbsp. Taste and season with salt and pepper. Put the chick breasts into the pan along with any juices from the plate they were on. Turn to coat and rewarm through.