Better Chicken Marsala For Two Recipe 465 Food

THE BEST CHICKEN MARSALA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

CHICKEN MARSALA FOR TWO

Steps:

• Preheat water for the angel hair spaghetti if that's what you will be having with this meal.
• You want the water ready for the angel hair at a certain point in the chicken preparation.
• Timing will be important to have everything come together correctly.
• Prepare the chicken breast(s).
• What you want are chicken pieces that are about a quarter inch thick.
• You can pound a breast down to that thickness if you wish.
• I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness.
• This produces two or three slices from a typical large breast.
• It's easier to slice the breast if it's still partially frozen; it doesn't slide around as much.
• Mix the dry ingredients and coat the chicken pieces.
• Coat them well and completely.
• I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste.
• Reserve some of the coating mix to later thicken the sauce.
• (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking.
• When the water is heated, mushrooms sliced, and chicken coated you can start.
• Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned.
• You should not need more than two minutes for this.
• Turn the chicken pieces over.
• Directly add the mushroom slices around the sides of the chicken.
• Cook another two minutes.
• After the two minutes stir the mushrooms and then add the Marsala wine.
• Cover and turn the heat down.
• Simmer for ten minutes.
• When you've got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how "done" you like your pasta.
• After the ten minutes your pasta is done and the Chicken Marsala is ready to finish.
• Drain the pasta and set aside.
• Uncover the chicken and stack the chicken pieces up in one side of the skillet.
• Slowly add the reserved coating mix, stirring constantly.
• This is to thicken the sauce.
• Add the amount you need to thicken the sauce to the degree you want.
• Stir constantly to minimize clumping.
• (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results.
• Add this slowly to thicken the sauce.).
• Dish and serve.

CHICKEN MARSALA FOR TWO - EASY

Steps:

• Heat 1/3 cup olive oil & butter in a medium to large frying pan on medium heat.
• place 1/4 cup of olive oil in a freezer bag or container along with the italian bread crumbs.
• throw the chicken in the bag and shake.
• place 1 tbsp of oregano on a plate and coat one side of the breast. place that side in the heated pan.
• while browning sprinkle 1 tbsp of oregano on top of breast.
• turn chicken over when the 1st side is brown.
• add mushrooms, wine, vinegar & cook for 5 minutes covered.
• add the parmesan & turn the heat down on low until the chicken is cooked through (about 10 min.).
• serve as is or with a cream based pasta dish.

CHICKEN MARSALA MILANESE

Steps:

• Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.
• Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.
• Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.
• Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.
• Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.
• Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.
• Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.
• To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes. Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.
• Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.
• Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side. Serve immediately with Marsala sauce underneath or spooned over the top.