kitchenelf
Chef Extraordinaire
Sort of Kind of Chicken Marsala
1 lb. skinless, boneless chicken breast
3 to 4 TBS all-purpose flour
salt and pepper
3 TBS or so of butter and some olive oil (light olive oil)
1 cup sliced fresh mushrooms
1 cup dry Marsala wine
2/3 cup chicken broth
2/3 cup fontina cheese (Fontina is best. I have used Gruyere but it wasn't strong enough - mozzarella would be way too bland. Swiss might be my second choice - might!)
2/3 cup grated Parmesan
1/2 cup diagonally sliced green onions
Pound out a whole chicken breast as flat as you can get it. The thinner the better in my book. I place each piece in a gallon-size zip-lock but don't zip; pound with a schnitzel pounder/flat mallet and it will pretty much fill almost the whole thing. Salt and pepper your flour and lightly dredge chicken.
Melt enough butter mixed with some light olive oil in a skillet over medium-high heat. You want to brown them fairly quickly because they are so thin. add chicken breasts but do not crowd the pan or the heat will reduce too much. Cook for about 2 minutes on each side - if you need to turn sooner then turn. Transfer to a baking sheet with very low sides - but make sure there are sides! Repeat with more butter and olive oil if necessary and cook chicken, repeating as necessary, until all pieces are cooked. Sometimes it takes several shallow pans if you are cooking for 4 or more people.
Melt about 1 TBS more butter in the skillet. Add the mushrooms cooking on medium high again or even high if there are a lot of mushrooms. If you don't cook high enough the mushrooms will "stew" in their juice and the object here is to caramelize them reducing and getting rid of that liquid ASAP. Stir until tender and well caramelized; add wine, broth and a pinch of salt and pepper. Bring to a boiling and reduce to a strong simmer until the mixture is reduced to about 1 cup (about 5 - 10 minutes). Pour over chicken.
Combine the two cheeses and sprinkle on chicken then sprinkle on the green onions. Bake uncovered in a 375º F. oven for 20 minutes.
Serve with linguini with some of the sauce poured over it and some more fontina on top. I have also steamed some asparagus, chopped them, and added them to the pasta too.
It's not as complicated as I've made it sound - I promise.
1 lb. skinless, boneless chicken breast
3 to 4 TBS all-purpose flour
salt and pepper
3 TBS or so of butter and some olive oil (light olive oil)
1 cup sliced fresh mushrooms
1 cup dry Marsala wine
2/3 cup chicken broth
2/3 cup fontina cheese (Fontina is best. I have used Gruyere but it wasn't strong enough - mozzarella would be way too bland. Swiss might be my second choice - might!)
2/3 cup grated Parmesan
1/2 cup diagonally sliced green onions
Pound out a whole chicken breast as flat as you can get it. The thinner the better in my book. I place each piece in a gallon-size zip-lock but don't zip; pound with a schnitzel pounder/flat mallet and it will pretty much fill almost the whole thing. Salt and pepper your flour and lightly dredge chicken.
Melt enough butter mixed with some light olive oil in a skillet over medium-high heat. You want to brown them fairly quickly because they are so thin. add chicken breasts but do not crowd the pan or the heat will reduce too much. Cook for about 2 minutes on each side - if you need to turn sooner then turn. Transfer to a baking sheet with very low sides - but make sure there are sides! Repeat with more butter and olive oil if necessary and cook chicken, repeating as necessary, until all pieces are cooked. Sometimes it takes several shallow pans if you are cooking for 4 or more people.
Melt about 1 TBS more butter in the skillet. Add the mushrooms cooking on medium high again or even high if there are a lot of mushrooms. If you don't cook high enough the mushrooms will "stew" in their juice and the object here is to caramelize them reducing and getting rid of that liquid ASAP. Stir until tender and well caramelized; add wine, broth and a pinch of salt and pepper. Bring to a boiling and reduce to a strong simmer until the mixture is reduced to about 1 cup (about 5 - 10 minutes). Pour over chicken.
Combine the two cheeses and sprinkle on chicken then sprinkle on the green onions. Bake uncovered in a 375º F. oven for 20 minutes.
Serve with linguini with some of the sauce poured over it and some more fontina on top. I have also steamed some asparagus, chopped them, and added them to the pasta too.
It's not as complicated as I've made it sound - I promise.
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