Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: ACW3 on August 11, 2015, 08:30:37 PM
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Tonight’s dinner was a special request from my wife. She wanted Chicken Marsala. I didn’t have this recipe in my recipe program on my computer, so off to the web I went. After reviewing several recipes, I found one from Tyler Florence from the Food Network. I have used recipes posted by him before and have always found them to be spot on. This one was no exception. Here is the recipe.
Chicken Marsala
Recipe By: Recipe courtesy of Tyler Florence
Serving Size: 4
Ingredients:
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions:
1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
2. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
3. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Here are the chicken breast back in the pan getting happy with the mushrooms, prosciutto, Marsala and butter.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_2281_zpsbjusup96.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_2281_zpsbjusup96.jpg.html)
Here is the serving plate that went to the table.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_2283_zpsny0bzwhl.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_2283_zpsny0bzwhl.jpg.html)
My wife said it was one of the best she has ever tasted. I have to agree. This recipe was sooo good. I’ll be doing this one again. Maybe with some veal cutlets next time.
Art
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I make this almost once a month. I love it too. Looks really excellent
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WOW looks good Art!!! Tyler has some good recipes! Don
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Gonna do this one
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:) :) :)
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My favorite dinner at Buccas' is Chicken Marsala - need to try this, thank you!
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Chicken picatta is another favorite
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Chicken picatta is another favorite
Yes, it is!! I posted the one I did recently. Lots of different ways to cook yardbird.
Art
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Nice meal Art.
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That looks great!
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Looking mighty tasty Art..I find most of Tyler's recipes are killer..should try his Alfredo..most excellent, but only make it about 2x a year, but worth it. .☆´¯`•.¸¸. ི♥ྀ.
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Another fan of chicken marsala. And Tyler Florence never disappoints! Nice job Art!
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Another one of my faves, Art ;D
I've only tried to make it once and it was a semi-fail. Can't remember who's recipe I used. Randi and I both love the marsala dishes at Carabas and order one of them just about every time we go. That marsala "juice" is one of the world's best GRAVIES.
Hub
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Oh ny that looks good
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That looks delicious Art! Bookmarked!
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That looks delicious Art! Bookmarked!
X2
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