Sunday, October 21, 2007

Chicken Marsala

My recipe for chicken marsala is almost famous! I've given this to a few friends and it's on the top of their weekly menus quite often!

1 pound of skinless, boneless chicken breasts (Cut into thirds)
1 carton of baby bella mushrooms
1 cup of Marsala wine
1 1/2 cups of chicken broth
1 clove of garlic, diced
1 small shallot, diced
1 tablespoon of butter
2 tablespoons of olive oil
2 eggs
1 cup of flour plus 2 tablespoons for sauce
1 teaspoon paprika
3-4 sprigs of fresh thyme
Mix 1 cup of flour with the paprika, salt, and pepper. Set aside.
In a separate bowl, lightly beat the eggs with a fork.
Heat the olive oil in a skillet.
Dredge the chicken pieces in the eggwash and then coat with the flour mixture.
Brown in the skillet on both sides (3 minutes per side)
Place the chicken pieces in a glass baking dish and bake at 350 degrees for 30-35 minutes.
While the chicken is cooking, use the same skillet as you fried the chicken and melt the butter. Sautee the shallot and garlic until transparent.
Add the mushrooms and sautee until tender.
Add the Marsala Wine and let simmer 5 minutes.
Add 1 cup of chicken broth and let simmer 5 minutes.
Add the fresh thyme.
Mix 2 tablespoons of flour with the remaining 1/2 cup of chicken broth and whisk until smooth.
Add the flour/broth mixture to the skillet and simmer lightly until thickened, stirring constantly. Season with salt and pepper to taste.
Serve the marsala sauce over the chicken breasts and egg noodles.

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