Chicken Marsala. I have always wanted to try this classic Italian dish but was always frightened by the recipes on-line. But, recently, a YouTube chef named "Italian Grandma" posted her version of it and, for once, I was not scared away. The results were delicious and surprisingly easy. Here we go.
Take four boneless chicken breast filets under some Saran wrap and pound the shit out of them. The flatter, the better. Put aside.
In a large skillet, get some butter and EVO heating.
Make a mixture of some flour, Kosher salt, and ground pepper. Dredge each of the breasts in the flour mixture and start heating in the skillet.
While they are frying up, mince a shallot.
When the breasts have a nice golden color, remove from the pan and put aside. Add a little more EVO to the pan and start to saute the shallot for a minute or so.
Then add one pound of sliced cremini or baby bella mushrooms. Let that all room together for about five minutes, stirring from time to time.
Add 1 cup of sweet marsala wine. Be careful adding this as it could flame up. Then add a can of chicken broth.
Let this all simmer together for about five minutes. Return the chicken to the skillet and let it all get happy for another fifteen minutes. To create a thicker sauce, add one tablespoon of butter and one tablespoon of flour.
Top with chopped parsley and serve. If you have done it right, this should take no longer than a half-hour. And you will gobble it up in a lot less time than that.
Dinner last night: Leftover chicken parmagiana.
No comments:
Post a Comment