And I think we found our newest hit. This came together in about 40 minutes and left Steven with a mostly full bottle of wine to drink, so no complaints coming from him. In fact, "Put in on the blog and in the rotation" was stated. The extra glass of wine didn't hurt my most gentle critic.
Chicken Mushroom Marsala
Adapted from What's Gaby Cooking
- 2 chicken breast, sliced in half to create 4 thin chicken breasts
- 2 tablespoons butter
- herbs de provence, kosher salt, and pepper
- all purpose flour
- 2 cups sliced mushrooms
- 2 shallows, roughly chopped
- 1/2 cup French red wine
- 1/2 cup chicken broth
- fresh herbs for garnish
Melt butter in a saute pan over medium-high heat. Season the chicken with a sprinkle of herbs de Provence, salt, and pepper. Then dust with all purpose flour.
Sea chicken in the butter for 3 minutes on each side until fully cooked (cut in half to make sure). Remove to a plate and set aside.
Add shallots and mushrooms to the pan and saute for 5 minutes until the mushrooms are golden brown.
Deglaze with red wine and scrape all the browned bits off the bottom of the pan. Add chicken stock and cook for 5 minutes until the sauce is thickened.
Return the chicken back to the pan and serve over pasta. Put fresh herbs on top for garnish.
No comments:
Post a Comment