By Carla Vigos
Laguna Woods Globe cooking columnist
I recently had a small gathering of friends who all agreed that this is the best chicken marsala they’ve ever eaten.
I used chicken breasts, sliced thin, and pounded with a mallet under parchment or wax paper to even them out.
The rich gravy is delicious over mashed potatoes. I could eat the gravy by the spoonful, which I have done while putting away leftovers.
This also freezes beautifully.
For questions or comments, email cjvigos@yahoo.com.
Chicken Marsala
INGREDIENTS
2 boneless skinless chicken breasts
1/2 cup flour
Salt and pepper
2 or more tablespoons olive oil
2 or more tablespoons butter
8 ounce mushrooms, sliced
One cup Marsala wine, dry not sweet
One cup beef broth
1 teaspoon cornstarch
1/2 cup heavy cream
INSTRUCTIONS
Slice the chicken breasts horizontally to make about ⅓-inch cutlets. Place on a cutting board, cover with wax or parchment paper and pound to desired thinness. Salt and pepper both sides and dredge in flour.
In a large skillet on medium high heat, add 2 tablespoons of butter and 2 tablespoons of oil. When the temperature is ready, place the chicken in the skillet and cook 2 to 3 minutes on each side until lightly brown. Do not crowd the pan. If more chicken is to be cooked, add two more tablespoons of butter and oil and cook a second batch.
Remove the chicken from the pan and set aside. Add the mushrooms to the pan and sauté about 5 minutes till golden. Pour in the wine and beef broth and stir to deglaze the pan. Boil the mixture until the liquid reduces or till darkened usually by half.
In a small bowl, mix the cornstarch into the cream with a fork. Pour the cream mixture into the pan and simmer for about 1 minute. Add the chicken and simmer while the sauce thickens on medium low. Adjust seasonings with more salt, pepper or beef broth.
Serve mashed potatoes on the side and cover with the sauce.