Monday, October 26, 2009
Easy Chicken Marsala
To Make Chicken Marsala:
4 chicken breasts (about 6 ounces each, but not a big deal if they are a different size)
10 oz sliced baby bella mushrooms (I bought mine pre-sliced at TJ's)
1 small diced onion
2 cloves minced garlic
1/4 teaspoon thyme
1/4 teaspoon parsley
1/2 cup Marsala
1/4 cup Sherry
1 1/2 cups chicken stock
1/4 cup whole milk
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
Preheat oven to 250.
Rinse chicken well and pat dry with paper towels. Cut off any visible fat. Flatten chicken with meat pounder, using wax paper over chicken if available.
Put flour on large plate. Sprinkle generously with salt and pepper. Dip chicken in flour, shaking off excess.
Melt butter in large saute pan over medium high heat. Add chicken breasts and brown both sides. Remove from pan, set in oven dish and place in oven to keep warm.
Add olive oil to saute pan. Add onion, garlic, mushrooms, parsley and thyme. Saute until juice from mushrooms has evaporated, stirring to prevent vegetables from burning.
Add Marsala and sherry to saute pan. Let mixture come to a simmer and cook 10 minutes.
Add chicken stock and chicken pieces. Cook at low simmer for 15-20 minutes, then remove chicken pieces and place on a plate.
Add milk to mushroom mixture and let simmer 10-15 minutes until thickened. Add chicken pieces to warm them up before serving.
Plate chicken breasts on 4 plates and scoop mushroom and sauce over meat.