Archive for the 'chicken' Category

Chicken Marsala

Chicken Marsala
Recipe adapted from America’s Test Kitchen
4 boneless, skinless chicken breasts
1 c. unbleached all-purpose flour
salt and ground black pepper
2 Tbsp oil
8 oz. white mushrooms, sliced (about 2 c.)
1 medium garlic cloves, minced
1 tsp tomato paste
1 ½ c. Marsala
1 ½ Tbsp juice from lemon
4 Tbsp unsalted butter, cut into 4 pieces
-Adjust an oven rack to the lower-middle position, place a heatproof plate on the rack, and heat the oven to 200 degrees.
-Pat the chicken breasts dry.
-Place flour in a shallow baking dish
-Season both sides of chicken with salt and pepper.
-Working with one at a time, coat both side of chicken with flour.
-Lift the breast from the tapered end and shake to remove excess flour and set aside.
-Meanwhile, heat the oil in a large 12-in heavy-bottomed skillet over medium-high heat until shimmering.
-Place the floured chicken in a single layer in the skillet and cook until golden brown, about 5 minutes.
-Using tongs, turn the cutlets and cook on the second side until golden brown and the meat feels firm when pressed with a finger, about 5 min longer).
-Transfer chicken to the heated plate and return plate to the oven.
-Add the mushrooms to the pan and increase the heat to medium-high.
-Sauté, stirring occasionally and scraping pan bottom, until the liquid released by the mushrooms evaporates and the mushrooms begin to brown, about 8 min.
-Add the garlic and tomato paste, stirring constantly, until the tomato paste begins to brown, about 1 min.
-Off the heat, add the Marsala.
-Return the pan to high heat and simmer vigorously, scraping browned bits from the pan bottom, until the sauce is slightly syrupy and reduced, about 5 min.
-Off the heat, add the lemon juice and accumulated juices from the chicken.
-Whisk in the butter, one Tbsp at a time, until incorporated.
-Season with salt and pepper to taste.
-Pour the sauce over the chicken and serve immediately.

Chicken Alla Fiorentina

I usually make this recpie with Chilean Sea Bass. But since I had chicken in the fridge and my husband requested grilled chicken parm (which I secretly hate), I thought this would be a good comprimise. I prefer it with the bass, but it was still good.

Chicken Alla Fiorentina
(Adapted from Giada DeLaurentiis)

  • 4 boneless skinless chicken breasts
  • 1/4 teaspoon salt, plus more for seasoning cutlets
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
  • 3 garlic cloves, minced
  • 1 (14-oz) can crushed tomatoes
  • 1/2 cup water
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil

Season both sides of the chicken with salt and pepper.
Dredge the chicken in the flour (in a shallow bowl) and tap off excess.
Heat 3 tablespoons oil in a medium nonstick fry pan over medium heat.
Cook chicken about 3 minutes per side until golden brown. Transfer to plate.
Wipe out pan with paper towel and add remaining oil.
Add garlic, tomatoes, water, parsley, salt and pepper. Simmer for 10 minutes.
Add basil and chicken and heat for 2 minutes.

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