Monday, February 3, 2014

Chicken Marsala

A snow storm is on the way, so time for some comfort food. Some people like to eat their Chicken Marsala on Scarlet Fiesta, others like Yellow. Whichever you prefer, but sure to clean your plate!

I found this recipe on a Facebook page but it originates from Comfortable Food.

It really is delicious. It doesn't quite taste like Cheesecake Factory's Chicken Marsala, but with some tweaks, I think I can get closer. 

The original recipe called for 3 tablespoons of lemon juice in the sauce, but I found that to be a bit tart. I will use less next time. 

Chicken Marsala
   chicken breasts – 2 large, boneless and skinless (I used chicken tenders and did not filet them as it says below)
   flour – 1/2 cup
   salt and pepper – use very generously
   oregano – 1/2 tsp., dried
   vegetable oil – 2 tbsp.
   butter – 2 tbsp.
   mushrooms – 8 oz (250 g), sliced
   garlic cloves – 2, minced
   marsala wine – 2/3 cups
   chicken stock – 1 cup
   lemon juice – 1-2 tbsp., fresh squeezed
how to:
   Carefully filet the two chicken breasts horizontally, then pound them out to get 4 filets approx. 1/4″ thick.
   Mix the flour, salt, pepper and oregano together in a shallow bowl, then thoroughly coat the chicken pieces in it.
   Heat the oil in a non-stick skillet over medium high heat and cook the chicken until browned – about 2 or 3 minutes per side, then remove and set aside.
   Reduce the heat and add the butter, scraping up and incorporating any brown bits from the bottom of the pan.  Stir in the mushrooms, generously sprinkle with salt and pepper, and cook until browned, about 8 – 10 minutes.  Add the garlic and cook for another minute or two.
   Increase the heat to high and stir in the Marsala, chicken stock and lemon juice.  Bring to a boil, then reduce the heat and allow to simmer and reduce for about 10 minutes.
Return the chicken to the pan to re-heat, then serve with pasta, rice or potatoes.

Recipe adapted from

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