Lyons Family Cookbook

Chicken Marsala

1 1/2

lbs

boneless, skinless chicken breast halves, pounded flat to about 1/4" thickness

3/4

cups

flour, seasoned with 1 tsp salt & 1/2 tsp pepper to taste

2

Tbsp

butter (divided use)

2

Tbsp

olive oil (divided use)

1/2

cup

diced onion

3

garlic cloves, peeled and minced

8

oz

White or Cremini or Baby Bella mushrooms, sliced

1/2

cup

marsala wine

1

cup

chicken broth

1

cup

whipping cream

8

oz

Fettuccine Noodles

1

Cut pounded breasts in half, or in thirds if very large. Dredge breast pieces in seasoned flour. Shake off excess flour and place on a long sheet of wax paper set on the countertop near the stove.

2

Heat half the butter and oil in a skillet over medium-high heat. Working in batches, sauté chicken pieces in skillet until golden brown, about 2 minutes per side. Add additional butter and oil to the skillet as needed. Set aside to cool.

3

Add onion and garlic to the skillet and sauté until onions are translucent. Add mushrooms and cook, stirring often until mushrooms are brown and have given off some of their juices. Add Marsala and simmer to reduce until sauce is brown and thickened. Add chicken broth, whipping cream and about 2 Tbsp flour mixture. Reduce by 1/2, until sauce thickens to a soupy texture.

4

Arrange breasts in a casserole or rimmed baking sheet in slightly overlapping rows. Dish may be prepared to this point a day in advance covered with plastic wrap and refrigerated. Sauce should be refrigerated separately in a covered container.

5

Preheat oven to 350°F. Pour sauce over breasts. Bake until heated through, 15 to 20 minutes if refrigerated, 10 to 15 minutes if going straight into the oven after making the sauce. Alternatively, you may reheat on the stove top in a very wide saucepan. Heat sauce in pan over medium heat. Arrange breasts evenly in the pan. Cover and cook for 10 to 15 minutes, or until heated through.

6

Cook Fettuccine noodles according to package directions. Serve chicken mixture over the noodles.

Makes 6 servings.

Tips

For dishes like Chicken Marsala or Chicken Parmigiana, use this technique:

FLATTEN BONELESS BREASTS to an even thickness so that they cook evenly. Place breast between two pieces of wax paper, or a doubled thickness of plastic wrap (or within a large zipper-lock bag). Pound the thickest part using a small heavy skillet, wooden rolling pin or the flat side of a meat mallet until it is the same thickness as the thin end of the breast, about 1/2".

CUT LARGE PIECES IN HALF: This helps the flattened breasts cook quickly, improves presentation and makes serving easier. If breasts are pounded thin, the largest breast halves may be cut into thirds.

SEASON AND DREDGE BREASTS in seasoned flour, bread crumbs or panko mixed with grated Parmesan cheese or dried basil (some recipes call for dipping in an egg wash first).

BROWN: Up to 24 hours before serving, sauté the breasts in oil over medium-high heat, or in a combination of butter and oil, until golden brown. Cooking times depend on size. A pounded and halved cutlet cooks for about 3 to 4 minutes per side if it is 1/2" thick. Drain on paper towels.

ASSEMBLE AND REFRIGERATE: Arrange breasts in a casserole dish, in slightly overlapping rows. If preparing a big batch (15 or more) arrange on a rimmed baking sheet. Cover with plastic wrap.

REHEAT: Bake cold chicken uncovered in a 350°F oven for 20 to 25 minutes.

Source

Source: Dallas Morning News