Chicken Marsala

Yay - feels like it's time to start staying in more and getting back to Sunday Suppers... not sure why we don't do them in the summer but it just never seems to happen, I've missed it! I really enjoy looking thru my files of recipes I want to try, I have years worth ripped out somewhat organized in a giant file folder (after I make the recipe and decide if it's a keeper I move it to my actual recipe book or computer file) - I should probably make the recipe before feeding it to guests to see if it works but I totally experiment on everyone,  what's the worst that can happen? Ha, they can just go home and eat a sandwich if my dinners don't turn out :)

not the prettiest picture, much better
in person I promise! 

This week it's Chicken Marsala - I've eaten it a bunch of times but never made it, says "easy" so I decided to give it a try. Turns out it's very easy and delicious - especially if you just follow the recipe and don't try to "fix" it...yep that's what I did of course! Still turned out great, I just thought it was too soupy so added a little flour/water to thicken it and it instantly was too thick - everyone was standing in the kitchen waiting to eat so I didn't take the time to correct it by adding more broth and thinning the sauce back out but if I had time I would have and no one woulda been the wiser. As it was though the flavor is really good, we had it over herbed angel hair (click here for that recipe) with roasted broccoli and I got no complaints! Oh, and I tried my hand at making "georgian cheese bread" to round out our meal, I'll post that this week. You're gonna love it.

I followed a Tyler Florence recipe I found on foodnetwork.com - I was originally going to try a recipe I had in my file but while researching other ways to make it I landed on Tyler's and liked it so much I won't keep experimenting coming up with a better version.

Notes: don't add anything to thicken the sauce, just follow the recipe. And I used diced pancetta instead of prosciutto, yum.

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mushrooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Recipe courtesy of Tyler Florence and JoAnn Cianciulli

Advertisement
© 2016 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe.print.html#?oc=linkback