Chicken “Marsala” with Mushrooms
by Editorial Staff
If you’re looking for a mouth-watering, tasty and uncomplicated hot dish to make something new for lunch or dinner, don’t pass up. Here is a cool recipe for juicy chicken in sauce.
Cook: 40 mins
Servings: 4
Ingredients
- Chicken Breast – 4 Pieces
- Wine “Marsala” – 300 Milliliters
- Chicken Broth – 180 Milliliters
- Gelatin – 10 Grams
- Salt and Pepper – To taste
- Flour – 150 Grams (approximately)
- Olive Oil – 60 Milliliters
- Mushrooms – 300 Grams (champignons or others are suitable)
- Shallot – 4 Pieces
- Garlic – 2-3 Cloves
- Butter – 50 Grams
- Lemon juice – 1 Tbsp. the spoon
- Thyme and Parsley – To taste
- Soy Sauce – 1 Teaspoon
Directions
- Wash the chicken breast, pat dry and beat lightly. Season with salt and pepper to taste. Dip in flour on all sides and place in a skillet with heated oil. Fry on both sides until golden brown and remove from heat.
- Add more oil to the skillet and add the thinly sliced mushrooms. Fry for 10 minutes, stirring occasionally. Dissolve gelatin in the broth in parallel.
- Add chopped onion and garlic, fry for a couple of minutes. Pour in wine and broth. Bring to a boil. Add salt, pepper, butter, lemon juice, soy sauce.
- Return the chicken to the pan, simmer for a couple of minutes.
- Garnish the Marsala chicken with mushrooms with fresh herbs before serving.
Bon Appetit!
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