Italian - Chicken marsala with Portobello mushrooms Recipe
Cuisine:
italian
Prep Time:
20 minutes
Course:
entree
Cook Time:
30 minutes
Serve:
2 servings
Ingredients:
For Chicken Marinade:
2 chicken cutlets, thin
1 cup chicken Marsala wine
1 tsp black pepper
garlic salt to your taste
3/4 cup all-purpose flour
For Chicken Marsala & Sauce:
¼ cup canola oil or any vegetable oil
2 tbsp virgin olive oil
1/2 stick unsalted butter
4 cloves garlic, thin sliced
8 oz portobello mushrooms, sliced
1 tbsp Oreganos, finely chopped
1 tsp thymes
2 to 3 tbsp all-purpose flour (to Thicken the sauce)
1 cup chicken stock
1/4 cup curly parsley, finely chopped, divide
1/8 cup green onions, finely chopped (For Garnish)
Salt to your taste
Steps:
To marinade and dredge the chicken:
In a large bowl, marinade chicken with Marsala wine, garlic salt and black pepper for couple of hours.
Transfer the chicken to plate, dredge each chicken with the all-purpose flour on both sides. Keep the marinade liquid to use for making Marsala sauce.
To make the Chicken Marsala:
Heat the canola or vegetable oil in a large skillet over medium heat.
Add two breaded chicken cutlets at a time, sauté on one side for about 2 to 3 minutes until it is golden brown on bottom side. Flip on other side for two minutes until it is crispy, thoroughly cooked.
Stir fry the garlic along with chicken for 30 seconds over medium heat until garlic is fried.
Transfer the chicken and garlic in a large plate, in a single layer.
Use the same skillet, add olive oil and butter together.
Now, add mushrooms, thyme, half portion of parsley, salt and sauté mushrooms for about few minutes until the water portion is evaporated. Continue to stir, sprinkled about 2 tbsp all-purpose flour, to help thicken the sauce.
Now, add the marinade liquid, chicken stock, continue to simmer until the liquid is thickened. Hint: Use the remaining flour from early step as needed to further thicken the sauce.
Return the chicken back to skillet, in a single layer. Cook for another minute or two.
Serve chicken with mushrooms gravy on the top, garnish with scallions and parsley.
Enjoy!