Chicken Marsala
A Simple Yet Elegant Italian Classic
6:33pm
So, for Our first dish we decided on a lovely Chicken Marsala. This meal doesn't take long to whip up, even a amateur chef can prepare it, but it leaves a lasting impression all the same.
Now for the recipe:
Chicken Marsala recipe
Ingredients
*Skinless,
boneless, chicken breasts (about 1 1/2 pounds)
* *Flour (for dredging)
* Olive
Oil
* Chopped Garlic
* Sliced Shallots
*Coarse Salt
*Cracked
Black Pepper
*½-1
cup o’ Chicken Stock
*½
- 1 cup o’ Marsala Wine
*12oz
of Sliced Mushrooms
*¼
cup o’ Flat-Leaf Parsley
*A
bit o’ butter
*Pasta Al dente
I.
Pound out chicken until a little
thinner than ½ an inch.
II. Season chicken with coarse salt and
cracked pepper, then dredge them till there is a light coating of flour.
III.
Sauté the chicken till it is fully
cooked and a golden brown. Then remove from pan and set to the side.
IV. In the same pan you cooked the chicken, add butter. Then the shallots and garlic. Let the shallots
and garlic sauté together for a few minutes.
V. Add mushrooms to the mixture and season
with salt and pepper. Cook it thoroughly.
VI.
Add equal parts chicken stock and
marsala wine, the amount varies with how much sauce you want. Bring to a boil
so it can reduce and to cook out the alcohol.
VII.
Bring the sauce to a simmer. Slip the
chicken breasts back into the pan.
VIII. Top with chopped parsley.
IX. Boil pasta until it is al dente, then
strain, and remove. We are using orecchiette, any type of pasta will suffice
though.
X. Place some pasta on your plate, then
top with the chicken marsala.
***Try pairing this meal a nice Pinot
Noir: A red wine with a red berry, truffle, & earth flavor. Or a family favorite: Frontera: Cabernet Sauvignon/Merlot, imported from Chile.
Bon Appétit!
 |
| Delizioso! |
If God is for us, who can ever be against us?
~ Romans 8:31
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