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Creamy Chicken Marsala
2021-02-05
https://www.metro.ca/userfiles/image/recipes/Poulet-cremeux-marsala-11488.jpg
PT10M
PT25M
PT35M
Whisk together the flour and the seasoning spices on a shallow plate.Heat the oil over medium-high in a large skillet. When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess, and place cutlets straight into the pan and pan-fry for 3-5 minutes on each side until golden and cooked through adding extra olive oil if needed. Remove pieces onto the plate when done and set aside, tent with foil, and keep warm.Lower the heat to medium melt butter in a pan, then add prosciutto and sauté for 1 minute to render out some of the fat. Add the mushrooms and the garlic and saute until they are browned, approx 5 minutes.Pour the Marsala into the pan and allow to simmer a few seconds to cook out the alcohol. Add the chicken stock and simmer until reduced by half and starting to thicken, approx 8-10 mins.Stir in the cream and cook until sauce has thickened, 2-3 min. Return the chicken to the pan; simmer gently to heat the chicken through. Season with salt and pepper if needed and garnish with chopped parsley before serving.
4
Metro
3
15
5
2
1/2 cup (125 ml) Life Smart Organic Chicken Broth
4 skinless, boneless, chicken breast pounded flat into 1/4 inch (0,6 cm) thick cutles (0,7-0,9 kg - 1 1/2-2 lbs total)
1/2 cup (125 ml) all purpose flour, for dredging
1/4 teaspoon (1,25 ml) salt
1/2 teaspoon (2,5 ml) ground black pepper
1 teaspoon (5 ml) Italian seasoning
1 teaspoon (5 ml) garlic powder
3 tablespoons (45 ml) extra virgin olive oil plus more if needed
3.5 oz (100 g) prosciutto, thinly sliced
8 oz (227 g) cremini mushrooms, sliced
1 clove of garlic, minced
1/2 cup (125 ml) sweet Marsala wine
2 tablespoons (30 ml) unsalted butter
1/2 cup (125 ml) cream
1/4 cup (60 ml) chopped flat leaf parsley
Creamy Chicken Marsala
4
Main course
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
1/2 cup
(125 ml)Life Smart Organic Chicken Broth
-
4
skinless, boneless, chicken breast pounded flat into 1/4 inch (0,6 cm) thick cutles (0,7-0,9 kg - 1 1/2-2 lbs total)
-
1/2 cup
(125 ml)all purpose flour, for dredging
-
1/4 teaspoon
(1,25 ml)salt
-
1/2 teaspoon
(2,5 ml)ground black pepper
-
1 teaspoon
(5 ml)Italian seasoning
-
1 teaspoon
(5 ml)garlic powder
-
3 tablespoons
(45 ml)extra virgin olive oil plus more if needed
-
3.5 oz
(100 g)prosciutto, thinly sliced
-
8 oz
(227 g)cremini mushrooms, sliced
-
1
clove of garlic, minced
-
1/2 cup
(125 ml)sweet Marsala wine
-
2 tablespoons
(30 ml)unsalted butter
-
1/2 cup
(125 ml)cream
-
1/4 cup
(60 ml)chopped flat leaf parsley
Preparation
Whisk together the flour and the seasoning spices on a shallow plate.
Heat the oil over medium-high in a large skillet. When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess, and place cutlets straight into the pan and pan-fry for 3-5 minutes on each side until golden and cooked through adding extra olive oil if needed. Remove pieces onto the plate when done and set aside, tent with foil, and keep warm.
Lower the heat to medium melt butter in a pan, then add prosciutto and sauté for 1 minute to render out some of the fat. Add the mushrooms and the garlic and saute until they are browned, approx 5 minutes.
Pour the Marsala into the pan and allow to simmer a few seconds to cook out the alcohol. Add the chicken stock and simmer until reduced by half and starting to thicken, approx 8-10 mins.
Stir in the cream and cook until sauce has thickened, 2-3 min. Return the chicken to the pan; simmer gently to heat the chicken through. Season with salt and pepper if needed and garnish with chopped parsley before serving.
Source :
Metro
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