Tuesday, December 18, 2007

chicken marsala

I've modified this a bunch from the original recipe over the past year. Here's my version:

Chicken Marsala

1. Boil 1 small can of chicken broth for ~20 minutes until reduced by about 2/3.

2. Chop up one whole large shallot and saute in butter until it starts to brown. Add a small container of mushrooms, a spoonful of sage, salt, and pepper, and cook until the mushrooms are soft and brown.

3. Take a pound of chicken breasts and split them in half (so they're thin). Tenderize, season with salt and pepper, dredge in flour, and then saute each side in olive oil until the chicken is cooked. Set aside.

4. Add 1 cup marsala wine to mushrooms and bring to boil. Add reduced broth, 1/4 cup cream, and one lemon's worth of lemon juice.

5. Arrange the chicken on the serving plate and pour the mushrooms mixture on top.

Sometimes I add a little more Marsala wine at the end.

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