Sometimes I get motivated to try recipes I’ve never made before, largely to see if they’re actually as hard as I’ve always envisioned them to be. More often than not they’re fairly simple.
I googled recipes for chicken marsala and found a great one from Marguerite’s in Westport, MA.
I had to read the directions about seven times to figure out the process but it ended up being pretty quick and de-li-cious.
1/2 cup olive oil
Flour for breading
1/4 cup milk
2 eggs for egg wash“`
1 8-ounce chicken breast cut into three pieces
1 cup sliced button mushrooms
2 tablespoons diced red peppers
2 tablespoons diced shallots
1 tablespoon sliced garlic
1 tablespoon chopped scallions
4 ounces Florio Sweet Marsala
3 ounces demi glace or beef stock, or chicken broth
1/2 teaspoon dried basil
2 tablespoons butter
Salt and pepper to taste
Heat oil in a saute pan over medium heat. In a bowl, whisk the eggs and milk together. In a separate bowl, mix together flour, salt, and pepper. Dredge the chicken in the flour mixture. Place into the egg wash making sure to completely coat the chicken with egg wash, then dredge in flour once more. Carefully place the chicken into the hot oil, making sure not to splash the oil. Fry the chicken on both sides until golden brown, then pour off all but about a tablespoon of the oil. Reduce heat. Add a tablespoon of butter, red peppers, mushrooms, shallots and garlic and saute for about 3 to 4 minutes. Deglaze the pan with the Marsala wine, then reduce volume of liquid in the pan by half. Next, add the demi glace or stock and reduce the volume of liquid in the pan by about half again. Remove from heat. Finish with a tablespoon of butter, scallion, basil and salt and pepper. Serve with a starch and vegetable.
red pepper, shallots & garlic
chicken simmering in wine, butter and broth
I don’t know what button mushrooms are, so I bought regular sliced ones. And I combined several of the steps listed here into one because it seemed easier. All’s well that ends well.