Wednesday, February 18, 2009
My fiance' loves chicken marsala because of all the mushrooms. I found that one of the key elements to a really great chicken marsala is to get some really deep color in the flavor. With mushrooms, the darker they get, the more intense the flavor is. Also, a little tip for browning your mushrooms: DO NOT put salt in until the end. Salt draws out moisture and moisture will prevent that caramalization process.
I served this over a really yummy garlic and Parmesan polenta. I had the polenta...and my fiance' had the marsala. It was a great dinner :)
*Even though the dish is called "chicken Marsala" I actually didn't notice that I ran out of Marsala wine. I substitued a sweet Sherry and some dry white wine. It turned out just as great!*
1.5 Pounds Chicken Cutlets
1 10 Oz Package of Crimini Mushrooms
1 Shallot, Chopped Small
1/2 Cup Sherry Wine (or Marsala of course)
1/2 Cup Dry White Wine
1/4 Cup Chicken Stock
Salt and Pepper
1. Season chicken cutlets liberally with salt and pepper.
2. Heat olive oil in a large pan until it is hot.
3. Sear chicken on both sides until it develops a nice crust.
*Traditionally, the chicken cutlets are dredged in flour and then seared. However, I am trying to stick to a healthier diet. If you get the pan hot enough and let the chicken brown, you will not miss the flour at all.*
4. Remove the chicken to another plate.
5. Reduce heat to medium high and add shallots, add olive oil if necessary. Scrape the bottom of the pan with a rubber spatula or wooden spoon and scrape up the bottom to remove all the yummy bits.
6. Add the mushrooms and continue sauteeing until nice and rich in color, about 15 minutes.
7. Pour in wine and sherry. Let reduce by half and add chicken stock. Season with salt and pepper.
8. Add in chicken and finish cooking; about 5 minutes.
*If the sauce is too thin, mix in some flour so that it thickens.*