Chip said this is the best thing I ever made and I have to agree. It tastes just like (if not better than) the Chicken Marsala I grew up eating in some of the best restaurants in Philly…..and I made it diary and gluten free! Pretty darn yummy.
2 lbs chicken cutlets
salt and freshly ground black pepper, to taste
1/2 cup plus 1 tbsp. GF Flour blend
7 tbsp. olive oil
7 tbsp. Earth Balance
16 oz. sliced white button mushrooms
2 tbsp. minced shallots
2 clove garlic, minced
⅓ cup dry Marsala wine
⅓ cup chicken stock
1. Season chicken with salt and pepper and dredge in 1/2 cup flour. Heat 4 tbsp. oil and 2 tbsp. butter in a large skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3-4 minutes depending on thickness. Transfer to a plate, and set aside. Add 4 tbsp. oil and 2 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper.
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