Cookbook:Awesome Chicken Marsala
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Trust me, this recipe actually tells you how to do things, unlike the other one that is just like: "Fry the peas". How long? On what heat? See?
- 2 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 cup dry marsala wine
- 1/4 cup chicken broth
- 2 tbsp tomato paste
- 3 sprigs rosemary, finely chopped
- 6 sprigs thyme, finely chopped
- All-purpose flour
- 2 eggs, beaten
- Combine 1/4-1/2 cup (depending on how thick you like it) all-purpose flour with rosemary and thyme in a gallon size zip-top bag. Set aside.
- Pound chicken breasts flat under a water-spritzed sheet of plastic wrap with a pie plate and a heavy food can. Season each with kosher salt and freshly ground black pepper.
- Dip each piece of chicken into eggs then toss in seasoned flour.
- Heat oil in large stainless steel skillet over medium high heat. (don't even think about using a nonstick surface) Add chicken breasts and cook until deeply browned on each side. Remove and keep warm.
- Add marsala to pan and ignite either by tilting or fire stick/lighter. Whisk to loosen browned bits until reduced by 3/4.
- Add remaining ingredients to pan and whisk to combine. Add chicken breasts and lower heat to medium low heat. Simmer for 7 minutes.
- Serve warm with garlic bread and some espresso.