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Chicken Marsala
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Brief Description
Chicken simmered with mushrooms in a creamy marsala wine sauce. Hearty and delicious served with mashed potatoes, a green salad, and french bread.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If I don't have half-and-half on hand, I often substitute either evaporated milk or some whipping cream, or even just some cornstarch to accomplish the thickening.
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Posted By: mcarr
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Posted On: Feb 16, 2012
Number of Servings:
Ingredients:
- 1/2 cups - all-purpose flour
- 1 tablespoons - Essence (Emeril's Creole seasoning)
- 14 ounces - boneless, skinless chicken breast
- 1 tablespoons - olive oil
- 4 tablespoons - butter
- 3 cups - mushrooms
- 3/4 cups - Marsala wine
- 1 cups - chicken stock
- 1/3 cups - half-and-half
Directions:
In a shallow bowl or plate, combine the flour and Essence (or other creole seasoning) and stir to combine thoroughly.
Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of butter and cook chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and half-and-half and cook for 3 minutes, or until 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 5-6 minutes. Swirl in the remaining 2 tablespoons of butter; add salt and pepper to taste. Serve immediately.
(If you like a thicker sauce, stir together 2 teaspoons of corn starch with just enough COLD water to dissolve the cornstarch; pour into sauce and stir well and let simmer another 2 minutes to thicken).
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