Tuesday, December 29, 2009

Could not figure out what to make for supper. Someone bought me a bottle of Marsala wine. I thought I would look up Chicken Marsala. I found quite a few recipes but decided to settle on this one. This was easy to make and was excellent. Just be sure your chicken breasts are thin. I found the best way is to slice them in half and then pound them a bit to make them thin. I served this with baked potatoes and green beens.

Chicken Marsala

1/4 lb (115 g) pancetta chopped
1/2 cup (125 mL) flour
Salt and pepper, to taste
4 skinless, boneless chicken breast halves, butterflied and pounded to uniform 1/4-inch (5-mm) thickness
6 tbsp (90 mL) butter, divided
1 lb (450 g) sliced mushrooms
1 clove garlic, finely chopped
1/2 cup (125 mL) Marsala wine
1 cup (250 mL) chicken broth
1/4 cup (60 mL) whipping cream
2 tbsp (30 mL) chopped fresh parsley
In a large skillet, cook the pancetta or bacon until crisp. Transfer it to a plate lined with paper towels. Do not wipe out the pan.

In a shallow bowl, stir together the flour, salt, and pepper. Dip the breasts to coat them. Pat off excess flour.

Return skillet to the heat. Add 2 tbsp (30 mL) butter. When it foams, add half of the chicken pieces and cook, turning often, until they are browned. Transfer the chicken to a plate and keep warm.

Add 2 tbsp (30 mL) butter to the pan and brown the remaining breasts.

Melt the remaining butter in the skillet. Add the mushrooms, salt and pepper. Cook, stirring often until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the liquid is almost gone.

Add the garlic and pancetta or bacon to the pan and stir for 1 minute.

Add the wine and bring the liquid to a boil. Reduce the liquid to 1/4 cup (60 mL). Add the chicken broth and return to a boil. Let the mixture bubble for 2 minutes. Stir in the cream and cook until the mixture returns to a boil. Taste for seasoning.

Return the chicken to the pan and cook until hot. Sprinkle with parsley and serve at once.

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