Friday, February 17, 2017

Chicken Marsala

 Chicken Marsala recipe with mushrooms     I need to make this


  • 2 chicken breasts
  • 12 white button mushrooms (or small Porcini mushrooms)
  • 2 garlic cloves
  • 1 shallot
  • 85g - 3 oz butter (salted)
  • 2 cups chicken stock (see how to make it)
  • 1 cup Italian Marsala (dry)
  • 1 handful of fresh Italian parsley
  • A few sprigs of fresh thyme (or one tsp dried)
  • Half cup all purpose flour
  • Salt and pepper
  • A little olive oil


  •  Step 1
    Peel garlic and leave cloves aside.
  •  Step 2
    Peel shallot and chop very finely
  •  Step 3
    Wash and chop the parsley.
  •  Step 4
    Remove chicken skin, slice into 3 or 4 pieces parallel to chopping board on a slight incline (should result in 3 or 4 nice even thickness chicken medallions).
  •  Step 5
    Season both sides of each piece with salt and pepper.
  •  Step 6
    Add one third of the butter to a medium heat frying pan with a drizzle of olive oil.
  •  Step 7
    Add the flour to a plate and coat each chicken piece both sides, shake any excess off.
  •  Step 8
    Add chicken the hot pan (should be a moderate sizzle sound, do not burn butter).
  •  Step 9
    Add the fresh or dried thyme and continue cooking chicken until it becomes a nice golden brown colour.
  •  Step 10
    Heat up a plate (I use microwave for 60 sec)
  •  Step 11
    Flip chicken pieces and cook for 2 or 3 minutes, again until golden brown.
  •  Step 12
    Once golden brown, transfer to hot plate and leave aside.
  •  Step 13
    Remove any fresh thyme stalks from frying pan.
  •  Step 14
    Add another third of the butter to the same hot frying pan.
  •  Step 15
    Add the chopped shallots.
  •  Step 16
    Add the mushrooms and cook for 2 minutes (if looking dry, add more butter, you want the mushrooms to have a little bit of colour).
  •  Step 17
    Grate the garlic straight into the frying pan and keep tossing the mushrooms.
  •  Step 18
    Add the Marsala (if confident you can flambe, otherwise do it away from the flame for safety).
  •  Step 19
    Add the chicken stock.
  •  Step 20
    Season with salt and cracked pepper.
  •  Step 21
    Continue reducing sauce for 2 minutes on high heat.
  •  Step 22
    Return the chicken pieces to the frying pan (medium heat)
  •  Step 23
    Cook for another minute.
  •  Step 24
    Add the remainder of butter to sauce and mix well.
  •  Step 25
    Add the chopped parsley, mix well.
  •  Step 26
    Transfer chicken to serving plate and continue reducing sauce until a little thicker (not too thick).
  •  Step 27
    Pour sauce and mushrooms over chicken (serve with pasta and hot green vegetables)

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