Claude Lenfants Chicken Marsala Food

CHICKEN MARSALA

Chicken Marsala image

For an Italian favorite, try Tyler Florence's Chicken Marsala recipe, a flavorful meal of mushrooms, prosciutto and Marsala wine over tender chicken.

Provided by Tyler Florence

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once - do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CLAUDE LENFANT'S CHICKEN MARSALA

Claude Lenfant's Chicken Marsala image

This is another recipe from my celebrity collection. Claude Lenfant was (still is, for all I know) the director of the U.S. National Heart, Lung and Blood Institute. I would serve this with rice or pasta.

Provided by Lennie

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon margarine
4 boneless skinless chicken breasts
freshly ground black pepper
salt, to taste
2 tablespoons finely chopped shallots (substitute the white part of a green onion, if you wish)
1/2 cup marsala wine
1/2 cup low sodium chicken broth
2 cups finely chopped, peeled, seeded plum tomatoes
1/4 cup finely chopped fresh parsley

Steps:

In a large skillet, melt margarine.
Brown chicken breasts; sprinkle with salt and pepper and remove from skillet.
Add shallots, Marsala, chicken stock and tomatoes to skillet.
Simmer until liquid is partially reduced, about 10 minutes.
Return chicken to skillet, spooning sauce over breasts.
Cover and simmer until chicken is tender, about 25 to 30 minutes.
On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley.

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