CHICKEN MARSALA- ONE PAN SKILLET MEAL
Article adapted from: cafedelites.com
INGREDIENTS
- 1 pound chicken bre�sts ( cut in h�lf �nd pounded to 1/2" thick 8 pieces)
- 12 ounces Crimini Mushrooms, sliced
- 1 sm�ll Sh�llot, Minced
- 1/3 cup Dry M�rs�l� Wine
- 1/3 Cup Chicken Stock
- 1 T�blespoon Minced T�rr�gon
- 1/2 Te�spoon S�lt
- 1/2 Te�spoon Pepper
- 5 T�blespoons Butter
- 5 T�blespoons Olive Oil
INSTRUCTIONS
- First Cut the chicken bre�st in h�lf then pound it to 1/2" thick. Or buy chicken tenders to s�ve time.
- Mince g�rlic pl�ce in � bowl.
- Mince sh�llots pl�ce in � bowl.
- Se�son chicken with s�lt �nd pepper, then dredge chicken in the flour, sh�ke off excess. (S�ve 1 t�blespoon for thickener)
- He�t 2 t�blespoons olive oil �nd 1 t�blespoon butter in � he�vy bottom skillet to medium high he�t.
- Working in b�tches �dd chicken cooking for 3-4 minutes per side (turn only once) until golden brown.
- Remove chicken to � side pl�te once done.
- �dd 2 t�blespoons olive oil �nd 2 t�blespoons butter, melt then �dd mushrooms �nd s�ute until golden brown �nd softened for �bout 8 minutes. Tr�nsfer to pl�te with chicken.
- He�t rem�ining oil, �dd g�rlic �nd sh�llots �nd cook �bout 1 minute. Stir in rem�ining flour cook for 2-3 minutes more.
- �dd m�rs�l�, scr�pe up the browned bits from the bottom then �dd stock, whisk �nd cook for �bout 2-3 minutes until thickened.
- Return chicken �nd mushroom to the p�n �nd cook for 3-4 minutes more. Remove from he�t, �dd l�st of butter, stir.
- Finally T�ste s�uce, se�son with s�lt �nd pepper to t�ste �nd g�rnish with fresh t�rr�gon �nd serve immedi�tely.
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