![]() Prepare chicken cutlets: Meanwhile in season both sides of chicken with salt and pepper.Heat over medium-high heat, bring to a boil, then reduce heat slightly and let gently boil until reduced to 1 cup, about 15 minutes. ![]() Reduce marsala wine and broth: Add marsala wine and chicken broth to a medium saucepan.How to Make Chicken Marsala with Creamy Sauce This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests.Īnd my version comes together quickly since you reduce the marsala wine separately while the chicken and mushrooms cook. Who doesn’t love a dish like this that you can make at home and skip the $20+ restaurant price tag per serving? Serve sprinkled with parsley.Ĭhicken Marsala Ĭhicken Marsala with a creamy sauce! This classic Italian-American chicken recipe includes tender, perfectly pan seared chicken cutlets, and flavor enhancing browned mushrooms, and it’s all covered with a richly seasoned marsala wine, garlic and herb sauce. Turn the heat back down to medium, add the stock and chicken. Cook until the liquid has reduced in volume by about half. Add the Marsala and increase the heat to high. Add the mushrooms and cook for 2 minutes. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown.Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess.Season with salt and pepper on both sides. Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick.Try fluffy mashed potatoes, herby couscous, or even toasted crusty bread. Pasta is the traditional sidekick for this saucy dish, but anything that will soak up the creamy sauce would make for a great pairing. What else can I serve with Chicken Marsala? For an extra decadent dinner, try boneless chicken thighs! The flour from the chicken helps thicken the sauce, and the heat from the sauce helps heat the chicken through. We decided to skip that step and finish cooking the chicken through in the creamy sauce. The classic preparation requires the chicken breast to be pounded or halved before flouring and pan-frying. What kind of chicken works best for Chicken Marsala?īoneless skinless chicken breast is the traditional choice for this dish because it’s quick-cooking and lean, which helps balance the heavy sauce. For a lightened version, you can substitute half and half or evaporated milk, but plain milk won’t get nearly as thick and creamy. Although heavy cream isn’t the most traditional ingredient, it’s what truly makes the sauce sing, and it helps keep the chicken moist.
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