Posts Tagged ‘veal marsala’

Chicken or Veal Marsala

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This is one of my very favorite meals! It’s so easy to throw together and very tasty!!

1 Package of boneless, skinless chicken breasts (about 4)

Fresh Thyme

Fresh Garlic (a clove or two to taste)

Marsala cooking wine (you can find this in the grocery store near the vinegars)

Fresh mushrooms (you can use button or baby bella or a combination)

Flour to coat

 

 

 

 

 

 

 

 

 

 

 

 

Slice the chicken breast in half lengthwise.

Put between two sheets of wax paper

Beat the dickens out of it!!!!!! (until it is nice and thin)

Coat the chicken with flour

Slice the mushrooms

Pull of the thyme leaves then chop

Chop, slice or press the fresh garlic

Put oil in large skillet pan and heat until it sizzles when you put the chicken in

Let it sizzle on one side for a few minutes (maybe 4 or 5)

then turn it over and sizzle on the other side a few minutes

Pour the marsala in while it is still very hot

It will steam and bubble

Sprinkle mushrooms, garlic and thyme over the top

Let it reduce down just until there is a little thicker sauce around all the chicken

Pour chicken with sauce over some Jasmine rice.

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Chicken or Veal Marsala

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This is such an easy and fast dish to make but it will definitely impress your friends when you whip this one up! Ingredients:

  • Fresh ground black pepper (I always buy the disposable grinders because they grind nice and course. Now they even have three settings on them so you can grind them finer if you like, too.)
  • 1 cup Marsala wine (Many people don’t realize you can actually get this in grocery stores in states where they are not allowed to carry any alcohol. You’ll find it near the vinegar section.)
  • 4 chicken cutlets sliced in half lengthwise then pounded thin flour (with fresh ground black pepper and some salt to taste)
  • 2 large or 3 small cloves garlic 2 shallots
  • fresh thyme leaves (from 4 sprigs)
  • 2 TBS. olive oil
  • Baby Bella mushrooms sliced

In a large skillet sauté shallots in olive oil until translucent and tender Add garlic, sauté another minute, then remove from pan and reserve. Coat chicken with flour mixture until completely coated

Heat another TBS. of olive oil in skillet and fry the floured chicken cutlets for about 5 mins. on each side. Then add the Marsala wine. Add mushrooms and shallots and garlic and fresh thyme. Add another clove of chopped garlic. Simmer for approximately 5 more minutes until the liquid reduces and thickens a little.

Options: You can do this exact recipe with Veal for Veal Marsala.

Serve over hot rice or pasta. I like to serve this with the “Everybody’s favorite Salad” I make with the caramelized pecans and fresh blue cheese!

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