Chicken MarsalaDecember 13th, 2007 | Posted by in Uncategorized
So, we’re at the store the other day and spotted the Marsala wine and thought “Hey, we should make Chicken Marsala!” I love mushrooms so I went and picked some out and we also got a few of the other necessary ingredients. The next day I looked up some recipes with the help of FoodieView.com, which is a recipe search engine which searches lots of different sources. One of the recipes, from Cooking Light magazine, looked promising so we decided to make that one. I had planned on making this dinner but we decided that I should make the next dinner (probably Shrimp with Red Chiles, Ginger, Garlic & Scallions) and Chanin would make this one. She’s good at making adjustments and I pretty much just stick to the recipe so this one suited her better. I’ve put our version below but if you’d like to see the original (and slightly more healthy) recipe you can find it here.
Now, on to the recipe:
- 2 teaspoons olive oil
2 cups sliced mushrooms (fresh) 3tablespoons finely chopped shallots 1 1/2tablespoon minced fresh garlic 4(6-ounce) skinless, boneless chicken breast halves 1/4teaspoon salt, divided 1/4teaspoon black pepper, divided 1/2 cupall-purpose flour 1 canfat-free, less-sodium chicken broth 3/4cup dry Marsala wine 1/2cup frozen green peas 3tablespoons heavy cream 1 packagefettuccine
Heat a large skillet over medium-high heat and add 2 teaspoons olive oil, shallots and garlic; cook until tender. Add mushrooms and cook 3 additional minutes; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add butter to pan, and place over medium-high heat. Add chicken; cook until browned. Remove chicken from pan. Add broth and Marsala to pan and scrape pan to loosen browned bits. Bring mixture to a boil and thicken with a flour water mixture (1 teaspoon of flour to 2 tablespoons water). Return chicken to pan and simmer for 5 to 10 minutes; add cream, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Return mushroom mixture to pan and stir in peas. Cook until thoroughly heated. Serve chicken and sauce over pasta.
Chanin modified the recipe to use some ingredients we already had on-hand and to make a larger amount of sauce. The original recipe was lower fat but considering that this made four big servings we don’t think it was too bad for us. I’ll just skip the ice cream tonight!