On another note, this was our new braiser's first run, and I was generally happy with it. At first, when I was cooking the chicken, I was afraid it would burn the chicken too much or be horrible to clean. This ended up being a non-issue. The wine helped to quickly dissolve any cooked on residue (further flavoring the sauce) far better than it has on any other pan I've used.
Chicken Marsala
Ingredients:
4 chicken breasts
1/4-1/2 c flour
salt & pepper
1/4 c olive oil
2 strips of bacon, cut into small pieces
1/2 lb mushrooms, halved
1/2 c dry Marsala wine
1/2 c chicken stock
2 tbsp butter
1/4-1/2 c heavy cream
Directions:
- Pound chicken breasts flat with mallet ("meat hammer")
- On a plate, season flour with salt and peppper
- Heat oil in a large skillet, over medium-high heat
- Dredge chicken in flour and fry until done, about 5-min per side, depending on size (and flatness) of chicken
- Remove chicken from pan
- Add bacon to pan & saute briefly over medium heat
- Add mushrooms & saute until mostly cooked, about 5 minutes
- Add Marsala wine & bring to boil, add chicken broth. Salt and pepper to taste
- Simmer for a minute or more to reduce sauce
- Add butter & cream, return chicken to pan & heat for another minute
- Serve over pasta or mashed potatoes
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