Tag-Archive for » marsala «
I have a recipe for a more traditional chicken marsala, that we enjoy but thought I would play around a bit the other night and came up with this one. It turned out really well and whilst I probably still prefer the more traditional recipe this make a nice change. I made this for just 2 of us but the sauce ingredients would make enough for 3 people and would probably stretch to 4 servings if you do not like things very sauce as we do. I served ours over wild rice and asparagus so we enjoyed the extra sauce over the rice.
Ingredients
Olive oil
2-4 Chicken breasts (see note above on servings)
Sauce
2-3 Tablespoons butter
300g Mushrooms, sliced
3 Green onions, sliced thinly
1/2 Cup Marsala wine
11/2 Teaspoons chicken stock granules
1 Cup water
1/2 Lemon, juice of
1/2 Cup cream
1 Tablespoon basil, chopped finely
1 Tablespoon cornflour
Pepper to taste
Parsley to sprinkle over (optional)
Method
1. Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min’s a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.)
2. Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min’s, add green onions, cook a further 2 Min’s.
3. Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.
4. Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.
5. Return chicken to pan, simmer gently until chicken is heated through.
To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.
All photos taken by me unless otherwise stated.
This is another quick and easy recipe to make with a great end result, it makes for a great mid week meal and is a no fuss meal being as it can all be cooked in one skillet. I served ours over mash with bacon wrapped asparagus. You can make the sauce as is or thicken with cornflour as I did just our personal preference as we prefer a thicker sauce. If you would like to read more reviews of this one or see more photos please click here.
Ingredients
4 Boneless skinless chicken breast halves (about 1 1/4 pounds)
1/4 Cup flour
1/4 Teaspoon salt
1/4 Teaspoon pepper
2 Tablespoons olive oil
2 Garlic cloves, finely chopped
1/4 Cup chopped fresh parsley
1 Cup fresh sliced mushrooms
1/2 Cup dry masala wine
1/2 Cup chicken broth
Method
1. Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix four, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic and mushrooms in oil for 5 minutes, stirring frequently.
3. Add chicken to skillet. Cook, turning once, until brown.
4. Add wine and broth.
5. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center, stir in parsley.
All photos taken by me unless otherwise stated.
