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RECIPES - CHICKEN MARSALA
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This recipe is a
variation of the traditional marsala, using corn starch to thicken in
place of heavy cream. This dish is lower in fat, but still tasty and an
excellent source of protein. |
2 boneless skinless chicken breasts, sliced in half, thin
16oz sliced mushrooms
2 cups milk
1½ cup marsala wine
2oz butter
3TB corn starch
2 tsp. salt
1 tsp. pepper
2 cups flour
Set up: Set out
ingredients and utensils and cutting board.
Slice chicken thin, slice mushrooms if not pre-sliced. Pour flour into
medium bowl. Coat chicken in flour, set chicken aside on plate, discard
flour. Whisk milk, salt, pepper and corn starch until smooth, set aside.
Start water to boil for pasta. Add pasta to boil just after beginning to
cook the chicken marsala.
On medium/high heat,
melt butter in a large frying pan, add mushrooms and reduce heat slightly.
Stir mushrooms until evenly coated in butter, cooking for 3 minutes. Add
wine, stir and bring to boil to cook off alcohol. Stir constantly for 2-3
minutes, taste.
When alcohol is cooked
off, reduce heat to medium and add milk mixture, stir until well mixed,
increase heat to bring to a low boil, 1 minute. If sauce seems too thick,
add small splashes of milk accordingly. Add chicken and use a rubber
spatula to scrape sauce over chicken, until chicken is completely submerged.
Turn after 3 minutes and repeat submerging for 3 more minutes. Remove pan
from heat, check thickest part of chicken to be sure it is finished. Serve,
with sauce, over pasta.
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