Tuesday, December 20, 2011
Tyler Floreance's Chicken Marsala with Mashed Potatoes
By now you all know of my secret love for Tyler Florance. I swear if he were to cook for me my butt would be 2-3 time bigger. Over the passed 3 years I've have tried many of his recipes and I've always been impressed. This time around he has taken it all to a new level. This chicken Marsala recipe is so good and I was amazed on how good it turned out, just when you think it can't better it really does.
The only added a half cup of cream, to make it a little thicker and smooth it. Another thing I did was double the ingredients to make the sauce, this because I knew I wanted to pair it up with mashed potatoes and I would like to have extra sauce. I'm happy that I did that because even having had doubled the sauce...it was just enough. So this recipe has been modified just in the liquid portions.
I highly recommend this recipe, my husband who loved chicken Marsala states that this was the best he has ever had!
SOURCE OF RECIPE: http://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe/index.html
WHAT YOU'LL NEED:
4 chicken breasts cut into thin cutlets (about 1 1/2 pounds)
AP flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces mushrooms, stemmed and halved
1 cup sweet Marsala wine
1 cup chicken stock
3 tablespoon unsalted butter
WHAT YOU'LL NEED TO DO:
Cut chicken breasts into thin cutlets about 1/4-inch thick.
Put some flour in a shallow platter and season with a fair amount of salt and pepper.
Heat the oil over medium-high flame in a large skillet.
When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, and shake off the excess.
Put cutlets into the pan and fry for 5 minutes on each side until golden.
To avoid over crowding, do this in batches if the pieces to insure even cooking.
Once chicken is done transfer to a platter and keep them warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat.
Then add the mushrooms and saute until they are nicely browned and their moisture has evaporated.
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.
Add the chicken stock and simmer for a minute to reduce the sauce slightly.
Stir in the butter, cream and then return the chicken to the pan.
Simmer for 1 minute to heat the chicken through.
Serve over pasta or mashed potatoes.