Friday, October 16, 2009
Flashback Friday - Chicken Marsala!
Time for another Flashback Friday with Suzy at Kitchen Bouquet! Visit Suzy and see all the other flashbacks that are linked up to Flashback Friday. Join in with your own flashback!
This time we're having Chicken Marsala! Recipe by Tyler Florence. Very easy, so good, and you can mess around with it and it still comes out amazing! I use no butter, all olive oil and half the time I forget to pick up the Prosciutto. Still comes out fantastic.
recipe by Tyler Florence, Food Network
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces Prosciutto, thinly sliced
8 ounces cremini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the Prosciutto to the drippings in the pan, sauté for 1 minute to render out some of the fat. Now, add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper, garnish with chopped parsley before serving.
My notes - I used boneless, skinless thin-sliced chicken cutlets. I didn't use butter or Prosciutto. I finely chopped up a little shallot and threw it in with the mushrooms. Add more Marsala and Chicken Stock to make extra sauce.