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Chicken Marsala (Giuseppe 's)
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2 | boneless, skinless chicken breast halves |
1/2 cup plus 1-1/2 Tbsp | all-purpose flour, divided |
6 Tbsp | butter |
3/4 cup | Marsala |
1/2 cup | beef broth |
1-1/4 cups | sliced mushrooms |
Salt | |
Ground black pepper |
Pound chicken between sheets of plastic wrap until they are uniform thickness of about 1/3". In a shallow bowl or plate, dredge chicken in 1/3 cup flour, shaking to remove excess flour. In a large skillet over medium high heat, melt butter. Add chicken to pan. Sprinkle the remaining 1-1/2 Tbsp flour into the butter, around the chicken; use a fork or small whisk to gently stir in flour. Cook chicken until golden brown, about 2 minutes per side. Add Marsala and bring liquid to a boil, cook until it has reduced by half, about 4 minutes. Add beef broth and cook 5 to 6 minutes more, turning chicken once. Add mushrooms, reduce heat to medium-low and continue cooking until mushrooms are cooked through and sauce has thickened, 3 to 4 minutes. Season to taste with salt and pepper. Arrange chicken on serving plates; pour sauce and mushrooms over chicken.
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