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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 4 servings
1 cup all-purpose flour
Salt
Ground black pepper
4 boneless, skinless chicken breasts (about 2 pounds total)
2 tablespoons plus 4 teaspoons butter, divided
1 tablespoon olive oil
1 green bell pepper, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 yellow bell pepper, cut into matchsticks
8 mushrooms, sliced thick
4 teaspoons minced garlic
2 cups sweet Marsala wine (see note)
1 cup marinara sauce
1 cup beef stock or broth
1. Preheat the oven to 400 degrees.
2. Stir together flour and salt and pepper to taste. Set aside 4 teaspoons flour to use when thickening the sauce. Dredge (lightly coat) chicken in the remaining flour, shaking off any excess.
3. In a large oven-safe skillet, melt 2 tablespoons butter over medium-high heat until it starts to shimmer. Drop chicken into skillet; let cook undisturbed for 3 minutes. Turn chicken and cook another 3 minutes.
4. Transfer skillet to oven. Cook chicken until the juices in the center run clear, about 10 to 12 minutes (a digital thermometer inserted into the thickest part of the breast should reach 160 degrees). If needed, keep warm until sauce is ready.
5. While chicken cooks, heat olive oil until it shimmers in a large skillet over medium-high heat. Stir in bell peppers, mushrooms and garlic; stirring often, sauté just until soft.
6. Remove skillet from heat. Add Marsala. (Be careful; it may flame.)
7. Return skillet to heat. Add marinara sauce, stock, and salt and pepper to taste. Bring to a rapid boil and cook, stirring often, until sauce reduces by about a third.
8. Just before serving, in a small skillet, melt the remaining 4 teaspoons butter until sizzling. Add the reserved 4 teaspoons seasoned flour and cook, stirring continuously, until thick but still golden. Stir into sauce to thicken it slightly. Taste and adjust seasonings.
9. To serve, arrange chicken on a plate and top with sauce.
Note: Marsala wine is produced in Sicily and is a common ingredient in Italian cooking. Its distinctive flavor is important to this dish; substitutes are not recommended.
Recipe adapted for home kitchens by the Post-Dispatch.
from Tony's on Main Street St Charles
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Chicken Marsala - Tony's on Main Street
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 4 servings
1 cup all-purpose flour
Salt
Ground black pepper
4 boneless, skinless chicken breasts (about 2 pounds total)
2 tablespoons plus 4 teaspoons butter, divided
1 tablespoon olive oil
1 green bell pepper, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 yellow bell pepper, cut into matchsticks
8 mushrooms, sliced thick
4 teaspoons minced garlic
2 cups sweet Marsala wine (see note)
1 cup marinara sauce
1 cup beef stock or broth
1. Preheat the oven to 400 degrees.
2. Stir together flour and salt and pepper to taste. Set aside 4 teaspoons flour to use when thickening the sauce. Dredge (lightly coat) chicken in the remaining flour, shaking off any excess.
3. In a large oven-safe skillet, melt 2 tablespoons butter over medium-high heat until it starts to shimmer. Drop chicken into skillet; let cook undisturbed for 3 minutes. Turn chicken and cook another 3 minutes.
4. Transfer skillet to oven. Cook chicken until the juices in the center run clear, about 10 to 12 minutes (a digital thermometer inserted into the thickest part of the breast should reach 160 degrees). If needed, keep warm until sauce is ready.
5. While chicken cooks, heat olive oil until it shimmers in a large skillet over medium-high heat. Stir in bell peppers, mushrooms and garlic; stirring often, sauté just until soft.
6. Remove skillet from heat. Add Marsala. (Be careful; it may flame.)
7. Return skillet to heat. Add marinara sauce, stock, and salt and pepper to taste. Bring to a rapid boil and cook, stirring often, until sauce reduces by about a third.
8. Just before serving, in a small skillet, melt the remaining 4 teaspoons butter until sizzling. Add the reserved 4 teaspoons seasoned flour and cook, stirring continuously, until thick but still golden. Stir into sauce to thicken it slightly. Taste and adjust seasonings.
9. To serve, arrange chicken on a plate and top with sauce.
Note: Marsala wine is produced in Sicily and is a common ingredient in Italian cooking. Its distinctive flavor is important to this dish; substitutes are not recommended.
Recipe adapted for home kitchens by the Post-Dispatch.
from Tony's on Main Street St Charles
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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