The Ark's Chicken Marsala
The Ark's Chicken Marsala recipe
Yield
2 servingsPrep
10 minCook
8 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chicken breasts
skinless, boneless |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | tablespoon |
margarine
|
|
| 1 | teaspoon |
garlic
crushed |
|
| 4 | medium |
mushrooms, button
diced |
|
| 2 | tablespoons |
burgundy wine
|
|
| 3 | ounces |
demi-glace
|
* |
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chicken breasts
skinless, boneless |
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
margarine
|
|
| 5 | ml |
garlic
crushed |
|
| 4 | medium |
mushrooms, button
diced |
|
| 3E+1 | ml |
burgundy wine
|
|
| 86.7 | ml/g |
demi-glace
|
* |
| 15 | ml |
butter
|
|
Directions
Use a meat cleaver to tenederize and flatten the chicken breast.
Dredge in the flour.
Heat margarine over medium-high heat in a medium saucepan.
When margarine is melted, place chicken in pan and cook until inside is golden brown, about 3 minutes.
Add the garlic tot he pan and turn the chicken over.
Continue to cook chicken 1 minute, then add mushrooms and wine.
Cook until wine is reduced by half.
Remove chicken from pan once it is cooked through and place on serving plate.
Add the demi-glace and butter to the sauté pan and stir to melt butter.
Pour the sauce over the chicken and serve.
Note:
If you don't want to go to the expense of demi-glace, you caqn use twice as much burgundy, dissolve ½ teaspoon cornstarch in wine before adding to pan and increase the butter to 1½ tablespoons.
