chicken marsala + fettucine

22 Feb

chicken marsala + fettucine

Alex’s mama told me she had chicken marsala for dinner last week and while I was at the wine store today, I saw marsala wine. Obv I had to make the dish sometime, so I bought the wine and ended up making chicken marsala for a late dinner.

recipe adapted from from: Food Network + Emeril Lagassi

all-purpose flour
salt, pepper, oregano
2 boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms
1 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper

Directions:
Sprinkle salt, pepper and oregano on the chicken halves. Coat entire chicken breast in flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.

comments: I didn’t use 3cups of mushrooms because I’m not the biggest fan of them, but after making this dish I realize I should have used that many mushrooms. I learned that once mushrooms cook, they shrink A Lot. Oops. This was a tasty meal, although not as time efficient as I’d hoped since I had to thaw the chicken and make the pasta.

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