Here's a new recipe I made when I had an opened bottle of Marsala wine. Enjoy!
1 cup Marsala wine
3/4 cup chicken stock
1 packet unflavored gelatin
4 skinless, boneless chicken breasts
1 cup flour
seasoned salt and ground black pepper for dredging
1/4 cup extra-virgin olive oil
8 oz. cremini mushrooms, stemmed and sliced
1/2 cup minced onion
2 medium garlic cloves, minced
1 teaspoon thyme
3 tablespoons butter
1 teaspoon soy sauce
Parsley for garnish
In a large measuring cup, combine Marsala and chicken stock and sprinkle gelatin over the surface. Set aside.
Mix together flour, seasoned salt and pepper on a large plate. Dredge chicken in the flour and tap off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides, about 3-4 minutes per side. Transfer to paper towel to drain. May work in batches until all of the chicken has cooked.
Add mushrooms to skillet, cooking in the remaining oil, until browned, about 8-10 minutes. Add more oil, as needed. Add onion, garlic, and thyme. Cook and stir until translucent, about 2 minutes. Pour Marsala mixture into pan, scraping out all of the gelatin. Bring to a boil, whisking up any browned bits from the pan, until liquids are reduced by about three-quarters. Add butter and soy sauce, whisking constantly until sauce has thickened to the consistency of heavy cream. Season with salt and pepper. Return chicken to pan and simmer until chicken has heated through. Garnish with parsley. Serve with mashed potatoes or cooked noodles. Serves 4.
Wine Pairing - William Hill North Coast Chardonnay
Click here for a printable version of this recipe.
