Marsala chicken This is an Italian-American recipe. Fried chicken cutlets under the mushrooms with a rich wine -based sauce are aromatic and juicy. Although it is a typical restaurant dish, you can successfully prepare it in the comfort of your own home. Just one pan and 45 minutes to conjure up a delicious chicken. Be sure to serve it with the addition of light salad.
- 650 g chicken breasts,
- 250 g mushrooms,
- 150 ml of chicken broth,
- 150 ml of dry Marsala wine,
- 150 ml cream 36%,
- 1 shallot,
- 2 cloves of garlic,
- 3 tablespoons of wheat flour,
- 3 tablespoons of butter,
- 1 tablespoon of olive oil,
- 2 teaspoons of fresh thyme,
- 2 tablespoons of parsley,
- 1 teaspoon of salt,
- 1 teaspoon of black pepper.
Pour the flour and half of salt and pepper into the string bag.
Cut the chicken into flat medallions or cut in half lengthwise and break it slightly. Put the meat in the bag, close and shake tightly. Remove and set aside.
Heat oil and 2 tablespoons of butter on medium heat in a frying pan. Place the chicken in a pan and fry for 5-6 minutes on each side. Then move it to the plate and set aside.
Melt a third tablespoon of butter in the same pan and add sliced mushrooms and fry for 3-4 minutesuntil they start brown.
Add chopped shallot and garlic. Season with the remaining spices and continue frying for another minute.
Pour the broth, wine and cream into the pan. Season with thyme. Bring everything to a boil, then reduce the heat and cook everything uncovered for 10-15 minutes until it reduces slightly. Add chicken back and reduce the fire even more.
Continue cooking for another 2-3 minutes.
Marsala chicken serve warmunder a mushroom fence, sprinkled with chopped parsley.
Source: NowowoPuje.pl
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