Difference between revisions of "Chicken Marsala"
RealRecipes (talk | contribs) m (1 revision) |
|||
| Line 1: | Line 1: | ||
| − | + | [http://metrokc.gov/HEALTH/nutrition/recipes/chicken-marsala.htm Chicken Marsala] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource | |
| + | * '''Cook Time''': 30 minutes | ||
| + | * '''Serves''': 4 | ||
| + | == Ingredients == | ||
| + | [[Image:Chicken+Marsala-1735.jpg|300px|right]] | ||
| + | * 4 skinless and boneless [[chicken]] breast halves (about 1 pound) | ||
| + | * 4 teaspoons [[vegetable oil]] | ||
| + | * 3 cups mushrooms, sliced (i.e. [[white mushroom|button]], [[portobello mushroom|portobello]], [[cremini mushroom|cremini]], or [[porcino|porcini]]) | ||
| + | * ¼ teaspoon [[salt]] | ||
| + | * ¼ teaspoon freshly ground [[black pepper]] | ||
| + | * ¾ cup dry [[marsala]] wine | ||
| + | * ½ cup [[green onions]], sliced | ||
| + | * ½ teaspoon dried [[sage]], crushed | ||
| + | * 1 tablespoon water | ||
| + | * 1 teaspoon [[cornstarch]] | ||
| − | + | == Directions == | |
| + | # Tenderize breast halves by placing each between two sheets of plastic wrap then pound lightly using the flat side of a meat mallet until about ⅛” in thickness. | ||
| + | # Heat 2 teaspoons of the vegetable oil in a large skillet over medium-high heat and cook mushrooms for 4 minutes or until tender. | ||
| + | # Remove from heat and set aside. | ||
| + | # Sprinkle the salt and pepper over the chicken. | ||
| + | # Using the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat then add chicken and cook for about 2–3 minutes, turning once and no longer pink inside (cook longer if necessary to ensure doneness) | ||
| + | # Remove cooked chicken and set aside. | ||
| + | # In the same skillet, stir in the marsala wine to the leftover pan drippings, scraping up any browned bits then bring to a boil then reduce heat to medium. | ||
| + | # Stir in cooked mushrooms, green onions and sage. | ||
| + | # In a small bowl, combine water and cornstarch and mix thoroughly with a fork then add to the marsala sauce. | ||
| + | # Cook and stir until slightly thickened for about 1 minute. | ||
| + | # Serve chicken topped with marsala sauce and mushrooms. | ||
| + | __NOTOC__ | ||
| + | __NOEDITSECTION__ | ||
| − | + | [[Category:Chicken breast Recipes]] | |
| − | + | [[Category:Marsala Recipes]] | |
| − | + | [[Category:White mushroom Recipes]] | |
| − | + | [[Category:Portobello mushroom Recipes]] | |
| − | [[Category: | + | [[Category:Cremini mushroom Recipes]] |
| − | + | [[Category:Porcino Recipes]] | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
Revision as of 13:11, 24 March 2012
Chicken Marsala from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Cook Time: 30 minutes
- Serves: 4
Ingredients
- 4 skinless and boneless chicken breast halves (about 1 pound)
- 4 teaspoons vegetable oil
- 3 cups mushrooms, sliced (i.e. button, portobello, cremini, or porcini)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup dry marsala wine
- ½ cup green onions, sliced
- ½ teaspoon dried sage, crushed
- 1 tablespoon water
- 1 teaspoon cornstarch
Directions
- Tenderize breast halves by placing each between two sheets of plastic wrap then pound lightly using the flat side of a meat mallet until about ⅛” in thickness.
- Heat 2 teaspoons of the vegetable oil in a large skillet over medium-high heat and cook mushrooms for 4 minutes or until tender.
- Remove from heat and set aside.
- Sprinkle the salt and pepper over the chicken.
- Using the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat then add chicken and cook for about 2–3 minutes, turning once and no longer pink inside (cook longer if necessary to ensure doneness)
- Remove cooked chicken and set aside.
- In the same skillet, stir in the marsala wine to the leftover pan drippings, scraping up any browned bits then bring to a boil then reduce heat to medium.
- Stir in cooked mushrooms, green onions and sage.
- In a small bowl, combine water and cornstarch and mix thoroughly with a fork then add to the marsala sauce.
- Cook and stir until slightly thickened for about 1 minute.
- Serve chicken topped with marsala sauce and mushrooms.
