Chicken Mushroom Marsala
I'm bringing out ane of my favorite recipes from culinary school today…. Chicken Mushroom Marsala! It'due south a throw back to my French roots from culinary school, and while it sounds fancy, information technology's too easy to make. And the mushroom situation going on hither is probably going to have yous licking your plate clean.
Here's the play by play…
Chicken Mushroom Marsala
- 4 chicken breasts sliced in half to create iv sparse pieces of chicken
- ane tablespoon olive oil
- ane tablespoon butter
- Kosher salt and freshly cracked black pepper
- ½ teaspoon Herbs de Provence
- two tablespoons all purpose flour
- 1 cup sliced wild mushrooms
- 1 shallot roughly chopped
- ¼ cup French Cerise Wine
- ¼ cup Chicken Stock
- Fresh herbs for seasoning
-
Rut the olive oil and butter in a sauté pan.
-
Season the chicken with table salt, pepper, Herbs de Provence and lightly dust with flour.
-
Sear the chicken in the olive oil butter mixture for two-three minutes on each side until fully cooked. Remove to a plate and gear up aside.
-
Add together the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown. Deglaze with the French Red vino and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes.
-
Return the chicken back into the pan and serve immediately.
-
Besprinkle the peak with fresh herbs
five Tips from a Private Chef e-mail serial
Go my latest recipes + my bonus five Tips From a Private Chef e-mail serial
Source: https://whatsgabycooking.com/chicken-mushroom-marsala/