2 Lbs Baby Portobello Mushrooms, Sliced or Quartered
2 Cups, Italian Imported Marsala Wine
2 Cups All-Purpose Flour
3 Garlic Cloves, Sliced Thin
2 Shallot, Diced
1/2 Cup Fresh Parsley, finely chopped
8 Sprigs of Fresh Thyme
1 Cup Chicken Stock
Salt
Pepper
1-2 Tablespoons, Unsalted Butter, Cold
1/2 Cup of Olive Oil
DIRECTIONS
Cut the mushrooms up into your preferred shape, either slices or into quarters. Slice up the garlic and dice the onion. Set aside
Prepare the chicken into thin cutlets. Lay a full breast on a cutting board designated for raw meats. Use a sharp filet knife or serrated knife and slice horizontally across the breast to slice thin cutlets. Repeat with the rest of the chicken.
In a bowl, add the flour and season it with salt and pepper. Dredge each piece of chicken thoroughly with flour and set aside on a plate.
Over by the stove, you’ll need two pans, one to cook the chicken and finish the dish and one to cook the mushrooms. Cook the mushrooms first.
In a large pan, add olive oil and heat over medium-high heat. Add the mushrooms and cook the mushrooms until they begin to brown. Once they start to brown, add the onion and garlic. Once the mushrooms are nicely browned, not too dark, and the onions and garlic are cooked and fragrant, turn the heat off and set that pan to the back of the stove while you cook the chicken.
In a large high rimmed pan, add 1/4 of olive oil over medium to medium-high heat. Once hot add the chicken and brown on both sides, we aren’t trying to fully cook the chicken at this stage. Once all the chicken is browned on each side, transfer the chicken to a plate while you finish the sauce.
Turn the heat off in the pan and then add the Marsala wine. Then turn the heat back on and cook on high heat to reduce the wine. Once you can see it has reduced, add chicken stock and bring that up to a boil. Then add the mushrooms. Cook until reduced by about half. Then add the chicken back into the pan, reduce the heat to a simmer and then slowly finish cooking the chicken in the sauce. The sauce as it reduces will begin to thicken and glaze the chicken, almost braising it, created and very tender piece of chicken. Once the sauce has reduced and thickened enough that the chicken is being coated with the sauce, turn the heat off and then add the cold butter, a little more fresh thyme and chopped parsley and swirl the butter in to help create a creamy rich marsala sauce to pour atop the chicken on the plate. Check for seasoning at this point.
Ready to serve. Each serving should get a couple of pieces of chicken and lots of mushrooms and sauce. And it is absolutely delicious!
INGREDIENTS:
ReplyDeleteServes 3-4
3 Boneless, Skinless Chicken Breasts, thinly sliced
2 Lbs Baby Portobello Mushrooms, Sliced or Quartered
2 Cups, Italian Imported Marsala Wine
2 Cups All-Purpose Flour
3 Garlic Cloves, Sliced Thin
2 Shallot, Diced
1/2 Cup Fresh Parsley, finely chopped
8 Sprigs of Fresh Thyme
1 Cup Chicken Stock
Salt
Pepper
1-2 Tablespoons, Unsalted Butter, Cold
1/2 Cup of Olive Oil
DIRECTIONS
Cut the mushrooms up into your preferred shape, either slices or into quarters. Slice up the garlic and dice the onion. Set aside
Prepare the chicken into thin cutlets. Lay a full breast on a cutting board designated for raw meats. Use a sharp filet knife or serrated knife and slice horizontally across the breast to slice thin cutlets. Repeat with the rest of the chicken.
In a bowl, add the flour and season it with salt and pepper. Dredge each piece of chicken thoroughly with flour and set aside on a plate.
Over by the stove, you’ll need two pans, one to cook the chicken and finish the dish and one to cook the mushrooms. Cook the mushrooms first.
In a large pan, add olive oil and heat over medium-high heat. Add the mushrooms and cook the mushrooms until they begin to brown. Once they start to brown, add the onion and garlic. Once the mushrooms are nicely browned, not too dark, and the onions and garlic are cooked and fragrant, turn the heat off and set that pan to the back of the stove while you cook the chicken.
In a large high rimmed pan, add 1/4 of olive oil over medium to medium-high heat. Once hot add the chicken and brown on both sides, we aren’t trying to fully cook the chicken at this stage. Once all the chicken is browned on each side, transfer the chicken to a plate while you finish the sauce.
Turn the heat off in the pan and then add the Marsala wine. Then turn the heat back on and cook on high heat to reduce the wine. Once you can see it has reduced, add chicken stock and bring that up to a boil. Then add the mushrooms. Cook until reduced by about half. Then add the chicken back into the pan, reduce the heat to a simmer and then slowly finish cooking the chicken in the sauce. The sauce as it reduces will begin to thicken and glaze the chicken, almost braising it, created and very tender piece of chicken. Once the sauce has reduced and thickened enough that the chicken is being coated with the sauce, turn the heat off and then add the cold butter, a little more fresh thyme and chopped parsley and swirl the butter in to help create a creamy rich marsala sauce to pour atop the chicken on the plate. Check for seasoning at this point.
Ready to serve. Each serving should get a couple of pieces of chicken and lots of mushrooms and sauce. And it is absolutely delicious!
Enjoy! Buen Provecho!