Wednesday, October 10, 2007
Couldn't be simpler
--Chicken Marsala with Mushrooms
Chicken Marsala with Mushrooms
The Simpler The Better Sensational Italian Meals Copyright 2005
½ pound cremini or white button mushrooms
4 skinless boneless chicken breasts, 7 ounces each
4 tablespoons butter
Flour for dredging
2/3 cup dry Marsala
1. Thinly slice mushrooms. Slice chicken breasts in half horizontally. Dry on paper towels. Melt 1 tablespoon butter in large nonstick skillet over high heat. Cook mushrooms, stirring occasionally, until tender and brown, 5 to 6 minutes. Season lightly with salt and pepper. Transfer to bowl with pan juices.
2. Season chicken with salt and pepper to taste. Dip in flour and pat off excess, Using same skillet, and doing in 2 batches, melt remaining 3 tablespoons butter over medium to medium-high heat. When butter froths, cook first batch, turning once, until lightly browned on both sides but not quite cooked through, 2 to 4 minutes total. Reduce heat at any time if butter starts to darken. Transfer batches to platter in one layer.
3. Increase heat to high and add Marsala. Boil down to syrupy consistencym 4 to 5 minutes, stirring occasionally. Reduce heat to low and return chicken, mushrooms, and any platter juices to pan. Turn in sauce to coat and heat through, 1 to 2 minutes. Lay chicken on plates and top with mushrooms and any juices left in pan. Serve hot.
I've made other chicken marsala recipes but this one is probably the simplest and it was as good as the most complicated version that I've made. I'm really loving this cookbook. I think just about anyone could use a cookbook like this - one filled with delicious yet simple recipes.
Well I have to cut this short. I have to decorate my own birthday cupcakes! No Question of the Day - just wish me a happy birthday if you're so inclined.