| Ingredients | Instructions |
|---|---|
| Mushrooms: • 2 oz clarified butter • 2 cloves garlic, minced • 1 large shallot, minced • 1 lb cremini, baby portobellos and shiitake mushrooms, sliced • 1/2 lemon, juiced | 1. Heat clarified butter on high heat. Add minced garlic, shallots, mushrooms, and lemon juice. Cook on high heat until mushrooms release their liquid and it cooks off, about 7 minutes. |
| Chicken: • 2 pieces of 6 oz chicken breast, fresh, pounded to even thickness • kosher salt mixed with white pepper • plain flour for dredging | 2. Season the chicken with salt and white pepper, then lightly coat it with flour, shaking off any excess. in a separate pan, heat clarified butter until it starts to smoke, then reduce the heat to medium; cook the chicken to medium-rare, about 3-4 minutes per side or until golden brown on each side, then remove from the pan and set aside. |
| Marsala Sauce: • 1/4 cup shallots, minced • 1 tablespoon garlic, minced • 2 oz white wine • 1/2 cup Marsala wine • 4 oz veal glaze (reduced veal stock) • 1/4 cup light brown sugar | 3. Drain the excess oil from the chicken pan, Add minced shallots and garlic, sweating for 10-15 seconds without browning. Deglaze with white wine, then add Marsala wine, veal glaze, and brown sugar. |
| Finish the Marsala: • Pre-cooked mushrooms • 4-5 oz unsalted butter, cold • Salt and white pepper to taste | 4. Return the chicken to the pan and cook for 3-4 minutes. Flip every minute or so, swirling as you go until nicely poached. Remove the chicken from the pan. Add Pre-cooked mushrooms and cold unsalted butter to the sauce, turn off heat and continue swirling to emulsify. Season to taste. |
| Garnish: • Green onions • Dill • Basil • Cilantro • Italian parsley | 5. Plate the chicken with your preferred side (egg noodles, potatoes, pasta, alfredo, or rice). Pour the thickened sauce over the chicken. Garnish with fresh herbs and enjoy. |
Tags: Chicken Marsala Recipe
Looks amazing thank you
like all your recipes, lovely.
greetings from germany