Chicken Marsala
From michelle78 11 years agoIngredients 
                    - 4 (1½ pounds total) chicken breast cutlets, cleaned, patted dry, and pounded to uniform thickness shopping list
 - ½ cup flour, seasoned with Fairway sea salt and Fairway Tellicherry pepper shopping list
 - Fairway extra virgin olive oil shopping list
 - 2 shallots, chopped shopping list
 - 3 cloves garlic, chopped shopping list
 - ½ pound shitake mushrooms, sliced shopping list
 - ½ pound beech mushrooms, sliced shopping list
 - ¼ pound baby bella mushrooms, sliced shopping list
 - 1 cup Fairway Fresh marinara sauce shopping list
 - 1½ cup marsala wine shopping list
 - ½ cup chicken stock shopping list
 - ½ bunch scallions, thinly sliced shopping list
 
How to make it 
                    - Add the olive oil to a heavy pan so there is a 1-inch deep layer and bring it to medium heat.
 - Coat the chicken cutlets in the seasoned flour and shake to remove any excess.
 - Add the floured chicken to the hot pan and cook until the chicken is lightly brown on both sides.
 - Remove the chicken from the pan and set it aside.
 - To the same pan, add the shallots, garlic, and all of the sliced mushrooms. Sauté for 1 to 2 minutes.
 - Add the marinara sauce and continue to cook for 3 minutes, stirring constantly.
 - Add the remainder of the seasoned flour and the marsala wine to the tomato and mushroom mixture.
 - Let simmer for 1 minute, then add the chicken stock and stir to combine everything.
 - Add the cooked chicken back into the pan and cook for 2 more minutes.
 - Plate the chicken from the pan and top it with the pan sauce. Garnish with scallions.
 - More recipes on my blog below.
 - http://sstfoods.blogspot.com/
 
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