Friday, February 17, 2017
I need to make this
2 chicken breasts
12 white button mushrooms (or small Porcini mushrooms)
2 garlic cloves
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
Peel garlic and leave cloves aside.
Peel shallot and chop very finely
Wash and chop the parsley.
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).
Season both sides of each piece with salt and pepper.
Add one third of the butter to a medium heat frying pan with a drizzle of olive oil.
Add the flour to a plate and coat each chicken piece both sides, shake any excess off.
Add chicken the hot pan (should be a moderate sizzle sound, do not burn butter).
Add the fresh or dried thyme and continue cooking chicken until it becomes a nice golden brown colour.
Heat up a plate (I use microwave for 60 sec)
Flip chicken pieces and cook for 2 or 3 minutes, again until golden brown.
Once golden brown, transfer to hot plate and leave aside.
Remove any fresh thyme stalks from frying pan.
Add another third of the butter to the same hot frying pan.
Add the chopped shallots.
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).
Grate the garlic straight into the frying pan and keep tossing the mushrooms.
Add the Marsala (if confident you can flambe, otherwise do it away from the flame for safety).
Add the chicken stock.
Season with salt and cracked pepper.
Continue reducing sauce for 2 minutes on high heat.
Return the chicken pieces to the frying pan (medium heat)
Cook for another minute.
Add the remainder of butter to sauce and mix well.
Add the chopped parsley, mix well.
Transfer chicken to serving plate and continue reducing sauce until a little thicker (not too thick).
Pour sauce and mushrooms over chicken (serve with pasta and hot green vegetables)
February 17, 2017
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