Friday, December 14, 2012

Chicken Marsala w/baby Portobellos

Chicken Marsala is a non-complex dish, so in less than 30 minutes you can use what you already have in your pantry to create a simple weeknight meal, packed with sophisticated taste, that everyone will enjoy.

·         4 boneless chicken breast halves
·         1/4 cup all-purpose flour
·         1/2 teaspoon salt
·         1/4 teaspoon black pepper
·         1/2 teaspoon paprika
·         1 tablespoon chopped cilantro
·         3 tablespoons butter
·         3 tablespoons olive oil
·         4 to 8 ounces fresh portobello mushrooms, sliced
·         3/4 cup Marsala wine

1.    Split and pound chicken breast to 1/4" thickness between 2 sheets of plastic wrap.
2.    Sprinkle chicken with a pinch of salt pepper and paprika.
3.    Combine flour with remaining pepper, and paprika; mix well.
4.    Heat oil and butter in a heavy non-stick skillet over medium high heat.
5.    Dredge chicken in seasoned flour mixture.
6.    Cook on both sides until lightly browned, 3 minutes each side.
7.    Remove chicken and set aside, then add mushrooms to skillet, stir frequently for about 4 minutes. Once the mushrooms start to look translucent; Add Marsala wine to pan.
8.    Stir sauce and add in the chicken, sprinkle with cilantro pieces on top
9.    Reduce heat to medium-low; cover and simmer 8-10 minutes.
10.  Serve with pasta, mashed potatoes, or rice.

Buen Provecho J
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