CHICKEN MARSALA

44
CHICKEN MARSALA

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    pound pancetta or bacon, chopped

  • ½

    cup flour Salt and pepper, to taste

  • 4

    skinless, boneless chicken breast halves, butterflied and pounded (see left)

  • 6

    tablespoons butter

  • 1

    pound mushrooms (a mixture of shiitake, portobello, and white mushrooms), stemmed and thinly sliced

  • 1

    clove garlic, finely chopped

  • ½

    cup Marsala wine

  • 1

    cup chicken broth

  • ¼

    cup heavy cream

  • 2

    tablespoons chopped fresh parsley

Directions

In a large heavy-based skillet, cook the pancetta or bacon over medium-high heat, stirring often, for 4 minutes or until crisp. Using a slotted spoon, transfer it to a plate lined with paper towels. Do not wipe out the pan. In a large shallow bowl, stir together the flour, salt, and pepper. Dip the breasts into the flour to coat them all over. Pat off the excess flour. Turn the heat under the skillet to medium-high. Add 2 tablespoons of the butter. When it is foaming, add half of the chicken breasts and cook them, turning often, for 5 to 6 minutes or until they are browned and cooked through. Transfer the chicken to a plate and keep warm. Add 2 more tablespoons of butter to the pan and brown the remaining breasts in the same way. Melt the remaining 2 tablespoons of butter in the skillet. Add the mushrooms, salt, and pepper. Cook over medium heat, stirring often, for 10 minutes or until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the liquid almost evaporates. Add the garlic and pancetta or bacon to the pan and cook, stirring, for 1 minute. Add the wine and bring the liquid to a boil. Reduce the liquid to 1/4 cup. Add the chicken broth and return to a boil. Let the mixture bubble steadily for 2 minutes. Stir in the cream and cook, shaking the pan, until the mixture returns to a boil. Taste for seasoning and add more salt and pepper if you like. Return the chicken to the pan. Reheat it in the simmering sauce, turning several times, for 3 minutes or until the chicken is hot again. Sprinkle with parsley and serve at once.


Nutrition

Facebook Conversations