Tuesday, May 24, 2011
Chicken marsala is delicious, by the way, even without mushrooms. If you happen to be a mushroom eater, I have thrown you a bone and included the mushroom steps in the recipe. You owe me. It was painful to even pretend I would make it with mushrooms.
Adapted from Emeril Lagasse
1/2 cup flour (seasoned with a shake of paprika, salt, pepper, garlic powder, onion powder, cayenne pepper, oregano, thyme)
2 boneless, skinless chicken breasts, cut in half and pounded thin
1 tablespoon olive oil
4 tablespoons butter, divided
(3 cups sliced mushrooms, if you so desire)
3/4 cup marsala sweet wine
1 cup chicken broth
Kosher salt and freshly ground pepper
In a shallow bowl mix flour with seasonings. Dredge chicken breasts in flour and shake off excess.
Heat 1 tablespoon olive oil in large pan over medium high heat until very hot. Add one tablespoon butter and add the four pieces of chicken. Cook until lightly browned on both sides, about three minutes per side. Transfer to a plate for a moment. Add another tablespoon butter and if you are interested, add mushrooms and cook until mushrooms are browned. Add 3/4 cup marsala and bring to a boil, scraping to remove browned bits. When the sauce is reduced by half, add 1 cup chicken broth and cook for three minutes until sauce has thickened. Lower heat to medium and add the chicken breasts to the pan again and continue to cook until chicken is fully cooked and sauce is thickened. Stir in remaining two tablespoons of butter and salt and pepper to taste. Serve chicken topped with sauce.