Friedrich's Chicken Marsala
This is a recipe you will save for years to come. Chicken Marsala is a variation of traditional Italian scaloppini dishes. The wine and mushrooms set it apart from other chicken cutlet recipes and is truly luscious served over hot pasta. Marsala is brandy fortified wine from Sicily, similar to dry sherry. Plus we add an extra splash of Brandy. Pounding the chicken breasts into cutlets helps reduce the cook time and ensure they cook evenly, or just dice your chicken if you prefer. The secret to this recipe is developing the flavors early with a nice hot pan. Scrape any tasty bits off the bottom of the skillet when you add the liquid. This deepens the flavor even more.
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Kitchen Time: 30 min
1lb egg noodles
1.5 lbs boneless skinless chicken breast strips
8 ounces mushrooms*, slice
2 shallots, chop (or 1 onion)
3-4 cloves garlic, chop finely
2 tablespoons olive oil
¼ cup all-purpose flour with 1/4t pepper
1 cup Marsala cooking wine + 1 tbsp Brandy
¼ cup cream
1 oz cornstarch (add to cream)
1 cup chicken stock
1/4 t pepper
salt to taste
Cook the Pasta: Boil pasta in rapidly boiling, salted water, for 8 minutes. (Start this when you begin your sauce)
Saute the Chicken: You have a few options, choose what you feel most comfortable with.
Cube the chicken into ½ inch pieces. Or, between sheets of parchment paper, flatten each chicken tender with a rolling pin. Or, cut the chicken breast into strips.
Dredge the chicken with the flour by adding the chicken pieces to the Ziploc bag or use a shallow plate.
Heat the olive oil over high heat in a heavy bottom skillet. When the oil is nice and hot, slip the cutlets into the pan and fry for 3-5 minutes until golden, turning once. Remove the chicken and keep warm in a covered dish.
Make the Marsala Sauce: Use the same skillet, flavor bits and all.
Lower the heat to medium, add the crushed garlic, herbs, and diced shallots to same skillet and stir for a couple minutes until fragrant.
Add the mushrooms and sauté until they are nicely browned, and their moisture has evaporated, about 5-8 minutes. (Substitute: Dice the green beans and follow the same steps)
Pour the Marsala in the pan and boil down for 2 minutes to cook out the alcohol.
Mix the chicken stock with 1 cup warm water and add to the sauce.
Mix the cornstarch with the cream and add to the sauce, stirring well. Add the chicken and simmer 5 minutes. The sauce will thicken further, but should not be too thick.
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