The Skinnytaste Cookbook by Homolka Gina

Author:Homolka, Gina
Language: eng
Format: epub, mobi
Publisher: HarperCollins Publishers
Published: 2015-05-06T16:00:00+00:00

Chicken Marsala on the Lighter Side

Serves 4

Chicken Marsala is one of those dishes that’s found on just about every Italian restaurant menu in the States, but the dish is usually swimming in butter. So I’ve lightened it up, resulting in a tender chicken dish with a rich pan sauce made with a touch of Marsala wine and fresh parsley. Trust me, you’ll be happy you decided not to eat out!

2 large boneless, skinless chicken breasts (225g each)

Sea salt

Freshly ground black pepper

¼ cup plus 1 teaspoon (35g) plain flour

1 tablespoon unsalted butter

2 teaspoons olive oil

3 garlic cloves, crushed

¼ cup (30g) finely chopped shallots

225g sliced mushrooms

75g sliced shiitake mushrooms

⅓ cup (75ml) Marsala wine

½ cup (120ml) low-salt chicken stock

2 tablespoons chopped fresh parsley

Preheat the oven to its lowest setting.

Slice the chicken breasts in half horizontally to make 4 pieces. Put each piece between two sheets of clingfilm and lightly pound them until they are about 5mm thick. Season with ½ teaspoon salt and a pinch of black pepper.

Place a 45cm-long sheet of greaseproof paper on the worktop. Put all but 1 teaspoon of the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess. Put the chicken on the greaseproof paper; reserve the 1 teaspoon remaining flour to use later.

Heat a large nonstick frying pan over medium-high heat. Add ½ tablespoon of the butter and 1 teaspoon of the olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.

Add the remaining ½ tablespoon butter and 1 teaspoon olive oil to the pan. Add the garlic and shallots and cook until soft and golden, about 2 minutes. Add the mushrooms, season with ⅛ teaspoon salt and a pinch of black pepper and cook, stirring occasionally, until golden, about 5 minutes. Sprinkle in the reserved 1 teaspoon of flour and cook, stirring, for about 30 seconds. Add the Marsala wine, chicken stock and parsley. Cook, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon, until thickened, about 2 minutes.

Return the chicken to the pan with the mushrooms, reduce heat to low, cover and simmer in the sauce to let the flavours blend, about 4 to 5 minutes.

Put a piece of chicken on each plate. Spoon the mushrooms and sauce evenly over the top, and serve hot.

PERFECT PAIRINGS

You can serve this with noodles, roasted potatoes or a simple vegetable, such as Sautéed Rapini with Garlic and Oil.

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