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Whiteydr
Interrobang


Registered: 11/25/09
Posts: 323
Loc: Wisconsin, USA
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Chicken Marsala
#12409933 - 04/17/10 04:04 PM (13 years, 9 months ago) |
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The following recipe is what I've been waiting to make all year, and now that it's morel season, I'll soon be in...
Chicken Marsala Bliss:
Ingredients:
-2 Boneless, skinless chicken breasts -3 cups Morels (fresh, cut in half vertically) -All purpose flour -Peanut oil (or other oil w/ a high smoke point) -Butter -3/4 cup Marsala -1 cup Homemade chicken stock (at least store bought reduced sodium) -Seasoned salt and freshly ground black pepper -1 clove Garlic -1 teaspoon Freshly squeezed lemon juice -Fresh chives and lemon zest(for garnish)
Directions:
Thoroughly combine flour and a good bit of seasoned salt and pepper in a shallow bowl for dredging. Cut the chicken breasts in half as you would a sub sandwhich bun. This will create more surface area for the reduction to absorb into, and also reduce cooking time. Dredge the chicken breasts into the seasoned flour and shake off any excess. Wash up, then heat 1 tablespoon of peanut oil and 1 tablespoon of butter in a large skillet. A high flame and a thick bottom pan are important for the next step. Carefully add the chicken breasts to the pan, being sure not to crowd the pan (2 batches if needed). Sear the breasts on both sides until golden brown (roughly 3 minutes per side). Remove the breasts and set aside, leaving the liquid in the pan. Turn the heat down to medium-high. Add 1 tablespoon of butter to the pan. Once melted, add the morels (washed, drained, and padded dry). Fry them, stirring frequently. Halfway through, add the garlic clove, finely minced. Cook morels until they've given off most of their liquid and start to turn golden-brown around the edges. Add the wine, and deglaze by scraping the bottom of the pan. If you can find capers, now would be a good time to add them. Once the wine has reduced by half, add the chicken stock (you really should make your own to control the salt). Cook for 3-4 minutes, just until the sauce has thickened. Lower the heat to medium and add the chicken breasts to finish cooking them and further thicken the sauce. This will take 5-6 minutes. Finally, add 2 tablespoons of butter and melt into sauce. Add seasoned salt and pepper to taste and garnish with chopped chives and lemon zest.
Once I come home with some morels, I'll upload a pic of the dish. Let me know what you think and feel free to tweak it to your style. Happy Cooking!
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Dragonaut


Registered: 06/24/04
Posts: 6,190
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Re: Chicken Marsala [Re: Whiteydr]
#12410103 - 04/17/10 04:37 PM (13 years, 9 months ago) |
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Roker
Stranger



Registered: 11/02/05
Posts: 343
Loc: outer spiral arm
Last seen: 7 years, 10 months
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Re: Chicken Marsala [Re: Dragonaut]
#12410157 - 04/17/10 04:51 PM (13 years, 9 months ago) |
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when do you put in the marsala?
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Whiteydr
Interrobang


Registered: 11/25/09
Posts: 323
Loc: Wisconsin, USA
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Re: Chicken Marsala [Re: Roker]
#12410373 - 04/17/10 05:42 PM (13 years, 9 months ago) |
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After cooking the morels. The marsala deglazes the pan afterwards. It's in the directions.
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: Chicken Marsala [Re: Whiteydr]
#12421380 - 04/19/10 04:01 PM (13 years, 9 months ago) |
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Good recipe and technique.
To get stock, you can suggest people buy a whole young chicken and quarter it on their own. It's cheaper, and you get the legs/thighs which frankly have much better flavor than breast meat.
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Whiteydr
Interrobang


Registered: 11/25/09
Posts: 323
Loc: Wisconsin, USA
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^Very true. To save money, you could also just save chicken scraps for awhile and freeze them until making the stock. I would, however, also add a mirepoix (2 parts onion, 1 part celery, 1 part carrot) along with the chicken if you're making stock for this recipe. It gives extra flavor to the sauce that would otherwise be overly chickeny.
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Dragonaut


Registered: 06/24/04
Posts: 6,190
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Re: Chicken Marsala [Re: Whiteydr]
#12465421 - 04/27/10 01:04 PM (13 years, 9 months ago) |
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This dish was AMAZING!
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