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Chef Don's
Favorite Poultry Recipes
Chicken Marsala
Serves 4
4-6 oz. Chicken Breasts
3/4 cup Sweet Marsala
1/2 cup Chicken Stock
12 oz. Mushrooms, quartered
2 oz. Shallots, minced
1 oz. Garlic, minced
3/4 cup Flour
2 Eggs
2 tsp. Water
1 Tbsp. Butter
Olive Oil as needed
1 heaping Tbsp. Parsley
juice of 1/2 Lemon
4 oz. Parmesan, shredded
Salt and Pepper to taste
1 lb. Fettuccini, cooked
Pound the chicken until it is thin and uniform. Cut
each breast in half. Place the flour in a bowl and season with salt and
pepper. In a separate bowl beat together the eggs and water. Heat some
olive oil in a sauté pan over medium heat until hot. Dip each
breast into the egg mixture and then coat with flour, repeat once.
Sauté the breast in the hot oil until golden brown. Turn over
and repeat. After both sides have browned remove from the sauté
pan and place onto a sheet pan. Squeeze the lemon juice over the
cutlets and put into a 350° oven to finish cooking. Change the oil
in the sauté pan if it has become black. Sauté the
mushrooms, shallots and garlic in about 2 tablespoons of hot olive oil
for about 3 minutes. Add the Marsala and the chicken stock and reduce
by half. Whisk in the butter and the parsley. Return the chicken to the
pan and simmer for 3-4 minutes. Adjust seasonings. Turning the veal
once. Mound the fettuccini in the center of the plate. Arrange two
cutlets off center on top of the pasta. Spoon the mushrooms and the
sauce over the veal. Sprinkle with the parmesan, garnish with some
herbs and serve.
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