Cooking On A Budget: Chicken Marsala

Wednesday, May 2, 2012

Chicken Marsala

Yum

Marsala wine is something along with Sherry that I generally have on hand for cooking. I am not much of a connoisseur when it comes to wines. So if I am cooking with white or red wine I rely on the sommelier at our local package (liquor)store. I already know the flavor of Marsala and Sherry, so no help needed with either one. That having been said Chicken Marsala is an economical dish to make, especially if you purchase the chicken on sale. You can prep and cook and have this ready in about an hour so it lends itself to a good dinner you can prepare during the week. For the measurements in cups, this recipe is all liquid measure. I had purchased some thin boneless and skinless chicken breast cutlets in place of the thicker breasts which is going to save time because I won't have to pound them down. Also I am feeding only three adults. For you, if you have a larger family, I would recommend buying the thicker breasts in the economy on sale pack and then pound them down to about 1/4 inch thick.

I am feeding 3 people and figure 1 breast per person. Increase the chicken as necessary for your family.
  • boneless and skinless chicken breasts
  • 2 cups pearl onions (use frozen)
  • 2 cups sliced mushrooms
  • 1 - 1 1/2 cups all purpose flour for dredging
  • 1 1/2 cups chicken broth
  • 1/3 cup Marsala wine
  • 1 tbsp. olive oil (canola works also)
  • 1-2 tbsp. butter
  • 1 tsp. granulated garlic
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. onion powder
In a glass dish combine the flour with the granulated garlic, salt and pepper and onion powder. Mix well. Season both sides of the chicken with some additional salt and pepper to taste. Dredge the chicken in the flour mixture and set on a plate.
In a deep skillet, over moderate heat add in the butter and olive oil. Let this come up to heat where you see the butter start bubbling. Add the flour dredged chicken to the pan and cook just a couple of minutes on each side until nice golden brown. Remove to a platter while you continue the process and all of the cutlets have been sauteed. If you find the flour in the pan is too brown, be sure to reduce the heat under the pan.
To the same pan, add a touch more oil or butter if necessary and add in the onions and mushrooms. Stir well and cook for about 4-5 minutes getting up all of the good bits on the pan.
Next, over moderate heat de glaze the pan with the Sherry. Stir well. Allow this to cook for about 4 minutes to let the alcohol burn off. Add in the chicken broth, stir well and cook until you have reduced the broth by 1/3. This way you have concentrated the flavor.
Add the chicken back to the pan. Using a spoon, coat the chicken and cook for about 6 minutes so the chicken can absorb the flavors. Turn at least once during this time.
You are ready to serve up this flavorful dinner with a side vegetable and some rice.



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