Friday, 4 November 2011
Chicken Marsala is a simple, but delicious old Italian favorite, that is always appreciated.
2 chicken breasts, pounded thin
flour, spread on a plate
1/4 cup olive oil
500g of button mushrooms
1/2 cup Marsala wine
2 tablespoons of butter
1/2 cup chicken stock
Salt and Pepper to taste
Heat olive oil in large saute pan over medium-high heat. When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.
Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices. Mushrooms have a lot of water in them so there is no need to add any liquid at this stage. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan. This is very important as there is a huge amount of taste captured in the residue.
Add butter, chicken stock, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.