Linda's Chicken Marsala
Source of Recipe
Linda
List of Ingredients
Linda's Chicken Marsala
2 T. butter
2 c. mushrooms, sliced thin
1 shallot, finely chopped
4 chicken breasts, boneless skinless
Extra Virgin olive oil
3/4 c. flour mixed with:
1 tsp. paprika
1 tsp. garlic powder
1/8 tsp. fresh ground pepper
1 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. thyme
1/4 tsp. salt
1 T. olive oil
1 1/2 c. Marsala wine
salt and freshly ground black pepper, to taste
1-2 sprigs fresh flat-leafed parsley
cornstarch
water
Recipe
Flatten the chicken breasts between 2 pieces of saran wrap, and pound with a meat pounder until thin. (You can use the edge of a can of soup, if you don't have a meat pounder. It's important that you pound the breasts to an equal thickness, so they cook evenly).
Slice the mushrooms into thin slices. Set aside.
Finely chop shallots to equal 1/2 c. Set aside
Chop the parsley. Set aside.
Mix the flour with the next 7 ingredients in the recipe.
To Cook:
Add the butter to a lg. saute pan. Over med. heat, melt the butter, and add the mushrooms. After 2 mins., add the shallots. Cook until lightly browned, about 6-10 mins. Remove the mushrooms and shallots, and reserve.
Add enough oil to the pan, so it makes a layer across the bottom.
Put the heat on high, until the oil gets nice and hot, then turn down a notch.
Saute the breasts on med-high heat for approximately 1-2 mins. on each side. (Remember the chicken breasts will cook fast because they are thin. Make sure you don't overcrowd the pan, or the chicken will boil instead of saute).
Remove the breasts from the pan, reserve on a platter, and cover with aluminum foil to keep warm.
Add the Marsala wine to the same pan to deglaze, scraping the small bits of chicken stuck to the pan. (Marsala is a wine and contains alcohol, so be careful when adding it to a hot pan. Better to remove the pan from the heat when deglazing any pan with wine.)
Simmer until slightly reduced, approximately 2 mins.
To thicken sauce, mix 3 T. water with 3 tsp. cornstarch. Slowly add to the sauce, and stir until it thickens a litte. If it isn't thick enough for your taste, add more cornstarch and water mix. If it is too thick for your taste, add more wine, a little at a time.
Add the reserved mushrooms to the pan.
Season with salt, pepper, and parsley.
Plate the chicken breasts, and top with Marsala sauce.
Makes 4 servings
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