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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Simple Chicken Marsala (from Cooking for Engineers). The recipe has been doubled (except for the amount of oil). Original at /recipe/59/Chicken-Mushroom-Marsala Ingredients:
2 tbsp olive oil |
4 lbs chicken breast, boneless, skinless |
2 tsp salt |
1 tsp pepper |
8 oz mushrooms, thick sliced |
2 cups sweet marsala wine |
8 tbsp heavy cream |
Directions:
1. Brined chicken breasts in a plastic bag with 8 cups water with 8 Tbs. table salt for one hour. After an hour, remove the breasts and rinse off the breasts (or they will be too salty).
2. Cut breasts into 12 thin 4 oz. cutlets.
3. Salt and pepper the breasts. Heat oil on medium-high and pan fry the breasts for a few minutes. Don't crowd the pan. You may need to use two pans. The exact time depends on the thickness of the breasts.
4. Remove the fully cooked chicken to a plate and throw the mushrooms into the pan. Don't worry if there are burnt bits of chicken still in the pan because these will help flavor the sauce. If there are any larger chunks of chicken, remove them because they will overcook and become stringy and tough. Spread the mushrooms into a single layer and allow them to cook for a minute.
5. Pour the sweet Marsala wine into the pan a this point and allow it to reduce for a couple minutes. We want it to thicken slightly, but not so much that it coats the back of a spoon.
6. Now pour in eight tablespoons heavy cream and mix until integrated.
7. Stir occassionally until this mixture reduces to the point where it will coat the back of a spoon.
8. Reintroduce the breasts and roll them around in the sauce until they have been coated with sauce and have warmed up again.
9. Turn off the heat and move the breasts to a serving tray, covering with mushrooms and sauce.
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