Getting a charge out of this scrumptious Chicken Marsala doesn't need an eatery trip, just 25 minutes of your time! Delicate and succulent chicken bosoms covered in Marsala wine sauce, made significantly more extravagant and more unpredictable by chestnut mushrooms.
Loads could be said for plans that are on pattern. They are excellent, new, energetic and brimming with avocado! What could be said with regards to exemplary plans? They have stood the trial of time.
Truth be told, my companions, they are the plans that we return to again and again in light of the fact that they work! They taste great, they are brisk and simple and the whole family LOVES them. This Chicken Marsala is one of them, so no big surprise I am excessively eager to impart it to you.
Ingredients
- 2 tbsp olive oil
- 1 cup/250 ml chicken stock
- 3 small shallots chopped
- salt and pepper
- 4 chicken breasts
- 1 cup/100g chestnut mushrooms sliced
- ½ cup/ 60 g flour
- flat leaf parsley
- 1 tbsp flour
- ½ cup/125 ml marsala wine
Instructions
- Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than ½ inch. Sprinkle with salt and pepper on both sides and dredge in flour.
- Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
- To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.
- Serve sprinkled with chopped parsley and a side dish of your choice.
source:https://vikalinka.com
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