Author: Karlynn Johnston
Recipe type: main course
- ½ cup of flour
- ½ tsp garlic powder
- ½ tsp of salt
- ½ tsp pepper
- 1 tsp of oregano
- 4 skinless chicken breast
- ¼ cup butter
- 2 cups of sliced mushrooms
- ¼ cup of minced onion
- 2 tsp of chicken stock
- ⅓ cup cream
- 1 tbsp
- 2 cloves of minced garlic
- 1½ cup of marsala
- Get the dry ingredients ready in a bowl.
- Pound your chicken breasts until their are about ¾ of an inch thick, then dredge through the flour.
- Time to fry those babies in butter.
- And in order to keep that golden color, make sure you cook on a lower heat so the butter doesn’t burn.
- When they are done, place on a plate and keep them warm in the oven.
- Using the same butter, throw in the onion and garlic and get them cooking.
- Get that wine ready and go ahead and try a sip.
- We all know that I tried it, of course. Very sherry like, in my humble opinion.
- After you try it, mix in the chicken stock.
- Add in the sherry and start scraping all those tasty bits off the bottom of the pan. Some people call it deglazing, I call it “scraping tasty bits off the bottom of the pan.”
- You say tomato… I say ta-mah-to….
- Add in the mushrooms and cook them up. They will add liquid so keep simmering the liquid down.
- Take the cold cream and mix in the cornstarch.
- Start your pasta cooking at about this point.
- Once the mushrooms are cooked and the liquid simmered down a bit, whisk in the cream mixture.
- Serve over angel hair pasta like so and pour yourself a glass of lovely wine to pair with it.
Recipe by The Kitchen Magpie at http://www.thekitchenmagpie.com/how-to-make-chicken-marsala