Chicken Marsala

• hidangan: 4

Bahan-bahan

4 Boneless, skinless chicken breast halves (1 1/4 lbs)

1/3C Flour

1/4t Salt

1/4t Black pepper

2T Olive oil

2 Cloves garlic, chopped

1C Mushrooms (3-4oz pack), sliced

1/4C Parsley, chopped (or 2T dried parsley)

1/2C Dry Marsala wine or chicken broth

Arahan

• Flatten each chicken breast to 1/4” thick between sheets of plastic wrap or ziplock bag.

• Mix flour, salt and pepper, coat each chicken w/ mixture, shake off excess. Sit side for a few minutes to allowing the flour to form a crust on chicken.

• Heat oil in pan, cook garlic and mushrooms for 5 minutes, stir frequently. Add parsley.

• Add chicken to pan, cook uncovered for 8 minutes, turn ONCE, until chicken is brown. Add wine/chicken broth, cook uncovered for 10 minutes, until chicken is done in center.

• Served w/ pasta of choice.

Nota

• Cut the chicken to small strip instead of flatten it works as well & it will also cut down on cooking time.

• Dry Marsala wine has a little sharper bite to it when finished, but you can sub sweet Marsala wine for a sweeter/softer sauce or just simply use chicken broth, or half & half!

• You can double up on the Marsala wine/chicken broth for additional sauce, add 2t flour slushy to thicken the sauce if too runny. Just make sure to cook until sauce bubbles so the sauce doesn’t taste “flourish.”

• I prefer Crimini or portobello to white button since it has a little bit more flavor, but it’s entirely your choice since they are basically same mushrooms (baby vs. teen vs. adult). If your portobello, pick the smaller one w/ enclosed edge instead of wide open ones.

FOOD SAFETY

• I know a lot of “specialists” advise NOT to wash chicken nowadays, but I do. Because there is something called “physical & chemical contaminants” in foodservice industry/food safety, which means there can be bones/sharp objects, chemical/sanitizer & etc got onto chicken prior to packaging. Let’s be honest, no one is going to wash the chicken that fall onto the floor prior to cut it up, so wash your chicken. And it goes the same with organic chicken processing plant, so wash your chicken & have your prep bowl close by so chicken juice doesn’t get everywhere.

• I wash my hand with soap for at least 20 sec (pretend you are back in nursing), then soap up the cutting board & knife, scrub the sink/pre area w/ soap, then use hottest water your faucet allow to raise it off. Then wash my hands again, just to make sure I am not killing anyone w/ salmonella!