Chicken Marsala recipe please with cream
a VIP is coming to dinner tomorrow night. I have always preferred a creamier chicken marsala so any failsafe recipes would be appreciated. It's just the two of us. What sides would go with it and mashed potatoes ( he is a mashed potato man).
This is easy, quick and foolproof. I've done it!
4 boneless skinless chicken breasts
4 mushrooms, sliced
1 cup Marsala wine
1 cup heavy cream
salt and pepper to taste
1 cup flour
2 tablespoons butter
2 tabelspoons olive oil
Place chicken between 2 pieces of plastic wrap and ound to 1/4-inch thickness. Dredge in flour; shake off excess. Heat oil and butter in a large skillet and add the breasts. Sautee for 4 minutes per side. Remove from pan and put aside.
Put mushrooms in pan nad cook for 2 minutes before adding wine. Cook for 2 more minutes and then add heavy cream. When the sauce reduces to one-half, put the chicken back in the pan and cook for 2 more minutes.
This recipe originally called for adding 1/4 cup currants to the sauce with the cream, but my hubby doesn't like it that way. Add them if you're a currant fan, but it's fine without them.
I prefer it with mushroom risotto or mushroom-laced wild rice instead of potatoes, but you're the chef. Asparagus or green beans pair nicely as a veggie.
This recipe was from a class I took in Tempe, AZ with Mark Vojtek. Good luck!
If you've managed a thicker Marsala sauce, it's great with roasted garlic and herb pierogies, if you happen to have/find them. I'm partial to both pierogies and chicken marsala though ^_^. I've been adding porcini powder to either the sauce or the dredge lately, have not been disappointed yet.
If you are looking to cut the richness a little, sub equal parts chicken stock for half of the cream. AreBe added garlic - I would suggest that if you do this, you add it with the mushrooms close to the end after they have given up their liquid, cook 10 or 15 seconds before adding the wine so that it doesn't fight with the marsala.
Chicken Marsala - HH
Yield: Makes 5 servings
Active Time: 50 min
Total Time: 50 min
1 cup chicken stock
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
5 skinless boneless chicken breast halves
2 tablespoons extra-virgin olive oil
1 cup sweet Marsala wine
½ cup heavy cream
1 teaspoon fresh lemon juice
4 oz prosciutto
4 Tbls flour in slurry
Put oven rack in middle position and preheat oven to 200°F.
Pound chicken to 1/4 inch thick. Season chicken with salt and pepper and dredge with flour.
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
Turn down heat and sweat shallot in 3 tablespoons butter, stirring, until shallot begins to turn golden, about 1 minute. Add prosciutto and allow it to render some fat.
Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Add 1 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add stock, cream, and flour slurry then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and 1/2 teaspoon sage.
Serve chicken with sauce.