Chicken marsala
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Author Notes: Every serious cook has a dish that they can cook without thinking or effort. It's the meal that you want to define you, and one that continually delights everyone for whom you cook. In my case, it's chicken marsala.
Occasionally, I experiment with the recipe. I've gone with mustard and marscapone. I've tried grilling the chicken. The former is nice, but really rich. The latter...not as much. The sauce needs to pick up the brown bits on the bottom of the pan for optimal flavor. You want things to meld together so it tastes like it was cooked together and not just a sauce you poured over the top. Harmony is a beautiful thing and you don't achieve it when you cook the meat and sauce separately (Think about serving a roast beef with fresh-from-the-packet McCormick's Beef Gravy.). - jaredpaventi
Serves 4
Pan searing flour
- 1/4 cup all-purpose white flour
- 1/4 tablespoon kosher salt
- 1/4 teaspoon white pepper
The entree
- 1/4 cup pan searing flour
- 4 boneless, skinless chicken breasts
- 1 teaspoon herbes de provence
- 12 ounces assorted fresh mushrooms (white, crimini, shitake, etc.), chopped and stemed
- 2 shallots, finely chopped
- 2/3 cups dry marsala
- 1/3 cup dry sherry
- 1 tablespoon olive oil
- Pound chicken to 1/4-inch thick. Dredge chicken in pan searing flour and add to heavy, deep skillet preheated on high. Brown chicken on both sides, 3-4 minutes, and remove.
- Add shallots and cook until tender, 3-4 minutes. Add wine and herbes. Cook to deglaze, scraping up brown bits at bottom of pan.
- Add mushrooms and cook until tender. Return chicken to pan and cook until sauce is thick, about 10 minutes.
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For
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over 1 year ago pimimond
One other thing: I would tell the reader to halve the boneless breasts horizontally, then pound them into 1/4" thick cutlets. Otherwise you got a whole lot of pounding and a big unwieldy cutlet. I would also add more wine for more sauce, which is delicious. Bottom line: this is a poorly-written but basically good and simple recipe, but not for someone who does not know what they are doing.
over 1 year ago pimimond
I have a bone to pick with this poorly-written recipe. First you tell us the "pan-searing flour" recipe, then you tell us to use 1/4 cup of it in the "entree." This is confusing. I dredged the chicken in this combination of flour, pepper and salt, and luckily I used my own intuition and seared the chicken in a frying pan that already had olive oil in it, because this is not indicated either. What I was supposed to do with that 1/4 cup of pan searing flour I don't know, but I removed the seared chicken and followed the rest of the recipe, more or less, though I did add more marsala to get more sauce. It's not that the recipe is bad, it's just that it's badly written, and I'm surprised that the folks running this website didn't pick that up.
6 months ago Jdtirado
I have to agree with this comment. I am making this tonight and as a new cook find it confusing. Hopefully all will turn out ok.
6 months ago jaredpaventi
Fair enough. I make the flour in bulk and forgot to mention that you should reserve the rest. The flour part was edited to make enough for just this recipe.
about 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
This looks so delicious -- especially the dry marsala + dry sherry, combined with mushrooms. Wow. I don't have "herbes de provence." What would you recommend instead? (I have just about everything else, either fresh or dried.) Also, with what would you serve this? Thank you. ;o)
about 2 years ago jaredpaventi
Antonia: I've actually made my own herb blend and posted the recipe to my blog...http://a1dente.wordpress...
about 2 years ago Pamela's Kitchen
This dish will definately be taking over my kitchen soon! Anything with that variety of mushrooms MUST be delicious!