Monday, April 3, 2017

Chicken Marsala

I love eating out. But it can get pricey, so I've learned to make tons of stuff at home. I don't always make it like a restaurant would, but you can usually recognize what it was supposed to be! 

Chicken Marsala is a restaurant favorite. I don't always dredge the chicken in the flour at home, but it does give it that nice crust. I included the leftovers recipe as well. Simple, but fun. 

Chicken Marsala

1/2 cup all-purpose flour
1 tbsp favorite spice blend, Prime Rub or Original are best
1 lb thin sliced chicken, cut into strips
4 tbsp Olive-N-Grape Porcini olive oil, divided
2 tablespoons butter
3 cups sliced mushrooms
3/4 cup Marsala wine
1/2 cup chicken broth
Salt and freshly ground black pepper

In a shallow bowl or plate combine the flour and spies and stir to combine thoroughly. Dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat 2 tablespoons of oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

Add 1 tablespoon of the remaining olive oil to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges. Add the wine and bring to a boil, scraping to remove any bits from the bottom of the pan.

When the wine has reduced by half, add the chicken broth and cook another 2-3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.

Add salt and pepper, to taste and serve immediately.

Leftover Chicken Marsala Salad

My favorite leftovers. Chop the chicken into bite sized pieces and serve on top of greens with extra sauce for dressing. Delicious.

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