Thursday, April 9, 2009

Chicken Marsala


4 tablespoons unsalted butter, divided
1 tablespoon olive oil
8 ounces mushrooms, sliced
2 tablespoons shallots, finely chopped
1 tablespoon garlic, minced
4 (6-ounce) skinless, boneless chicken breasts
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half and half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)


1. Place 3 tablespoons butter in a small bowl. Microwave butter at MEDIUM-HIGH for 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated). Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. This process will make clarified butter, which is ideal for searing meats at a high temperature without burning. Set bowl of clarified butter aside.

2. Heat oil in a large nonstick skillet over medium-high heat; add mushrooms, shallots, and garlic. Cook 3-5 minutes or until the moisture is evaporated; remove mushroom mixture from pan. Set aside.

3. Slice chicken breasts in half horizontally so that each breast is between 1/4- to 1/2- inch thick. Sprinkle both sides of each chicken breast with salt and pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

4. Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3-5 minutes on each side or until lightly browned and cooked through. Remove chicken from pan.

5. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup.

6. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, stirring until butter melts.

7. Serve chicken and sauce over pasta.

Recipe by CookingLight; Modifications mine.

Click here for a printable version of this recipe.

The original recipe called for returning the cooked chicken back to the pan with the completed sauce and cooking until thoroughly heated (between step 6 and 7). Since sauces are difficult for my picky eater, I eliminated this step keeping the sauce and the chicken separate and then served a side of green peas with his chicken to round out the meal.

However, if you are looking for a more authentic Chicken Marsala, return the chicken to the pan of sauce and simmer for 3 addtional minutes.

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