Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet
- Meat mallet
- Plastic wrap
Step-by-step instructions:
1. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until they are even in thickness.
2. In a shallow dish, mix together the flour, salt, pepper, garlic powder, onion powder, oregano, and basil.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. In a large skillet, heat the butter and olive oil over medium-high heat.
5. Add the chicken breasts to the skillet and cook until golden brown on both sides, about 5 minutes per side.
6. Remove the chicken from the skillet and set aside.
7. Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5 minutes.
8. Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
9. Bring the mixture to a simmer and cook until the liquid has reduced by half, about 5 minutes.
10. Stir in the heavy cream and return the chicken to the skillet.
11. Simmer the chicken in the sauce for 5-10 minutes, until the chicken is cooked through and the sauce has thickened.
12. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 27g
Carbohydrates: 18g
Protein: 28g
Sodium: 560mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Marsala wine can be substituted with dry sherry or white wine.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped sun-dried tomatoes to the sauce for extra flavor.
- Substitute the mushrooms with sliced onions or bell peppers.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Pound the chicken breasts evenly to ensure they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Chicken Marsala Accasciato on a bed of cooked pasta or rice.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the chicken is not browning, increase the heat slightly.
- If the sauce is too thick, add a splash of chicken broth to thin it out.
Food safety advice:
- Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Chicken Marsala is a classic Italian-American dish that originated in the 19th century. It is named after the Marsala wine that is used to make the sauce.
Flavor profiles:
Savory, rich, and slightly sweet.
Serving suggestions:
Serve the Chicken Marsala Accasciato with a glass of Marsala wine.
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Region: Italian