Hi everyone I'm Tess and tonight for dinner I'm making a rich classic
chicken marsala.
I'm starting by making a simple mushroom broth. I'm taking the stems of
the mushrooms and placing them in a couple cups of water and simmering for
about 15 to 20 minutes. You can use chicken broth for this recipe but I like
the rich mushroom flavor. Tonight I have a couple chicken breasts that I cut into
similar size pieces. You should use chicken cutlets or pound the chicken
into a quarter inch thickness but I'm just being lazy tonight. I'm dredging the
pieces in some all-purpose flour, salt and black pepper making sure I
thoroughly coat each side and shaking off any excess. I'm frying the chicken in
a medium to medium-high heat pan with some olive oil.
I'm just frying the chicken on each side for a couple minutes or until they have
a nice golden crust and then I'm removing from the pan. The chicken is not
fully cooked but it will finish cooking in the sauce.
In the same pan on medium heat I'm adding in some diced onion and you can
use shallots. Just tossing in the pan and then adding in my mushrooms and a little
salt and black pepper. I didn't add any oil to the pan because the mushrooms
will release a good bit of water, deglaze the pan and pick up all that flavor on
the bottom. I'm also adding in some sliced garlic. Letting this cook for
about 5 minutes or until most of the liquid is gone.
Now I'm adding in the Marsala wine. There is a dry and sweet Marsala wine, just
make sure you get the dry. Letting the wine cook for a couple minutes and then
I'm adding in my mushroom broth and this is going to add a lot of flavor and
richness. I'm turning my heat up, bringing this to a simmer and adding my chicken
and all the juices back into the pan. This chicken will only take about five
more minutes to thoroughly cook. I'm going to turn and baste the chicken a couple times.
If you're using chicken cutlets that may only take a minute or two to
heat through and coat with the sauce.
Just a reminder that you'll be able to find this recipe, the list of ingredients
and much more in the show more section below. I've also included links where you
can purchase online some of the ingredients and equipment that I use in
this video recipe. If you have a chance please check it out.
A couple last ingredients before we are done. Adding some fresh chopped parsley
and a couple of tablespoons of cold unsalted butter. This will help thicken
the sauce. Cooking for another minute or two and it's ready. The sauce is creamy
rich and good. The chicken is nice and tender and of course I just love the
mushrooms. You can serve this with potatoes, noodles, rice or even some
steamed broccoli sounds good. I hope you give this chicken marsala dinner a
try and enjoy.
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Much Love!
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