Sunday, May 23, 2010

Chicken Marsala/Chicken Lemon

CHICKEN MARSALA

When I buy boneless, skinless chicken breasts at the market they are often larger than ideal for a single serving and contain loose pieces of meat that make grilling difficult. I cut off these loose pieces or "tenders" and freeze to use among other things in the recipes below. These recipes are best when the chicken is sliced very thin. This can be easily accomplished if the chicken is frozen and then thawed just enough to allow for slicing.

Unlike many veal/chicken Marsala recipes, this version contains no cream.

4 servings

Thinly slice

1 pound boneless, skinless chicken breasts or "tenders"

Dredge* the slices in

1/3 cup flour seasoned with fresh ground pepper. Set aside.

In a large skillet heat

2 T oilve oil, then add

2 cups mushrooms (I usually use crimini, shitake," baby bella" or a combination), thinly sliced

Cook until mushrooms are soft, about 5-7 minutes. Remove from pan and set aside in a small container.

Add enough additional olive oil to thinly coat the bottom surface of the skillet then add the flour dredged chicken and cook, turning once, until both sides are browned. Then add

1/2 c Marsala wine

Simmer for approximately two minutes until the liquid is reduced slightly. Then return the mushrooms to the pan and add

1 T fresh parsley, chopped (or 1 T chopped parsley that has been previously frozen)

Stir and simmer a minute or two before serving.

I serve this (and Chicken Lemon) with Trader Joe's Lemon Pepper Pappardelle Pasta

* January 2013: See Browning for discussion on whether to flour meat before browning, not at all, or as Julia Child does after initial browning.  This post also notes heating pan to 400 to 450 degrees before adding oil will minimize contents sticking to the pan.

VARIATION: CHICKEN LEMON

Use 1/2 cup of lemon juice instead of the Marsalla
Add zest from one lemon with the mushrooms



Chicken Lemon served on a bed of spinach:






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