MY FAVORITES
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CHICKEN MARSALA Feeds 4
CHICKEN COATING - DRY DREDGE: Emeril's Essence Suggestions or Al's Quick Way
Ingredients
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- MIX and store in a sealed container and use as needed in amount as needed. For the Marsala you will need one full tablespoon to 1/2 cup of flour. Store the remainder for next time. after you dredge the chicken do not save the flour mixture as chicken will contaminate it.
AL'S QUICK WAY DRY DREDGE
1/2 cup all-purpose flour, to which you simply add:
1 heaping tablespoon of "OLD BAY" Seasonings, found in most grocery stores, a different but pleasant slant on many similar ingredients as above.
FOOD PREP
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in flat halves and pounded thin
2-3 tablespoons olive oil for size of skillet
6 tablespoons butter (may substitute "Tastes like Butter") if your diet calls for it.
3 cups sliced mushrooms (your call, I like shiitake, portobello, but have used canned buttons in an emergency)
LIQUID PREP
3/4 cup Marsala, and one cup chicken stock
Option One: 3/4 marsala / 1/4 tawny port or sherry 3/4 chicken stock
Option Two: 3/4 marsala, 1/4 cup heavy cream 1/2 chicken stock
Garnish: Chopped chives, or Parsley for garnish
PREPARATION:
• Slice horizontally the Chicken breast halves.
• Place the halves between two sheets of kitchen saran or wrap and pound flat using your husbands favorite hammer.
• Rinse the "chicken flats" and then dredge the chicken in the mixture of all the spices and herbs shown above. Make sure they are coated well.
• Heat the oil in a large skillet over medium-high heat and add 2 tablespoons of the butter.
Cook the chicken breasts until golden brown on both sides. And transfer to a plate and set aside.
• Add 2 more tablespoons butter to the pan for the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges.
• Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
Those flour bits (break with spoon) will thicken the sauce.
• When the wine has reduced by half, add the chicken stock, (or cream for a whiter sauce) additional wine and cook for 3 minutes, or until the sauce has thickened slightly.
• Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
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Swirl in the remaining 2 tablespoons of butter.
Add salt and pepper, to taste.
• Garnish with chopped chives, or parsley and serve with Angel Hair pasta and butter with some of the juice at the bottom of the pan, and serve immediately.