Chicken Marsala
Cooking Instructions
- 1
Add 3 tbsp of butter and melt. Season chicken with salt and pepper and brown on both sides, set aside.
- 2
After you remove the chicken add the mushrooms and 2 tbsp of butter and brown, I like mine over sautéed. Once the mushrooms are close to where you want them add 1/2 cup Marsala and reduce until all the liquid is gone, then remove the mushrooms
- 3
Add the shallots and garlic and sauté until fragrant, about 5 minutes. Stir in 2 tbsp all purpose flour and cook the flour down to make a light dry roux
- 4
Add 1/2 cup Marsala until mixed well and
- 5
Add the 2 cups of beef stock and bring to a simmer, add mushrooms back to the pan and simmer until it starts to lightly thicken, check for seasoning.
- 6
Add chicken and simmer on low covered for about 10 minutes and then open and increase the heat to reduce the sauce
- 7
Serve on garlic mash potatoes with the sauce and some organic roasted carrots
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