Im starting to incorporate the techniques learnt at Culinary school into the mainstream dishes now and already see it working,that makes me so exited that I am able to put out restaurant quality plates.This recipe is for Chicken Marsala, where chicken cutlets are pan fried and then soaked in a Marsala based sauce served with mushrooms and steamed broccoli.
Ingredients:
2 chicken breasts
2 tablespoons all purpose flour
salt to taste
fresh ground black pepper to taste
2 tablespoon butter
2 tablespoons high smoke point oil (I used avocado oil)
1/3 cup marsala wine
1/4 cup port wine
1/2 cup of assorted mushrooms sliced- I used a combination of Shitake, portobella, crimini, oyster mushrooms
Procedure:
1.Pat dry and Pound the chicken breasts with a mallet so they are flat like cutlets and even thickness.
2.Sprinkle salt and pepper on both sides.
3.Place on flour and coat with flour.
4.Heat the oil in a pan and place the chicken breasts on one side and cook for about 2 minutes until lightly browned.Flip to the other side and let cook for 2 more minutes until light brown on a medium flame.
5.Take the chicken breasts aside into a plate.Melt the butter in the same pan and add the rest of the flour and make brown roux(keep stirring until you see the flour toasty and brown).Now add the port and marsala wines and mushrooms and let cook for about 5 minutes on medium-low.
6.Now place the chicken breasts in the wine and mushrooms and cook for 2-3 minutes on each side in the liquid.Transfer to a plate and serve with steamed veggies or over spaghetti.
Tips:
If your wine is drying out quickly and you are not left with any stock , you can add some chicken stock to keep some sauce.
You can use just the Marsala, but the port wine gives it a base note which I absolutely love with mushrooms.
| Preparation time | 30 minutes |
| Serves | 2 |
| Serving Size | 1/2 recipe |
| Calories Per Serving | Approximately 700 per serving |
| Difficulty | Medium |
Ingredients:
2 chicken breasts
2 tablespoons all purpose flour
salt to taste
fresh ground black pepper to taste
2 tablespoon butter
2 tablespoons high smoke point oil (I used avocado oil)
1/3 cup marsala wine
1/4 cup port wine
1/2 cup of assorted mushrooms sliced- I used a combination of Shitake, portobella, crimini, oyster mushrooms
Procedure:
1.Pat dry and Pound the chicken breasts with a mallet so they are flat like cutlets and even thickness.
2.Sprinkle salt and pepper on both sides.
3.Place on flour and coat with flour.
4.Heat the oil in a pan and place the chicken breasts on one side and cook for about 2 minutes until lightly browned.Flip to the other side and let cook for 2 more minutes until light brown on a medium flame.
5.Take the chicken breasts aside into a plate.Melt the butter in the same pan and add the rest of the flour and make brown roux(keep stirring until you see the flour toasty and brown).Now add the port and marsala wines and mushrooms and let cook for about 5 minutes on medium-low.
6.Now place the chicken breasts in the wine and mushrooms and cook for 2-3 minutes on each side in the liquid.Transfer to a plate and serve with steamed veggies or over spaghetti.
Tips:
If your wine is drying out quickly and you are not left with any stock , you can add some chicken stock to keep some sauce.
You can use just the Marsala, but the port wine gives it a base note which I absolutely love with mushrooms.
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