CHICKEN MARSALA
6 CHICKEN BREAST PIECES (1 1/2 CM THICK)
300G BUTTON MUSHROOMS
1/3 OF A MEDIUM ONION
1 CLOVE OF MINCED GARLIC
1/4 TSP BLACK PEPPER
1/2 TSP THYME
1 1/4 TSP CHICKEN STOCK POWDER
200ML COOKING CREAM OR HEAVY WHIPPING CREAM
167ML WATER
70ML MARSALA WINE
2 TBSP BUTTER
3 TBSP COOKING OIL
SALT
PARSLEY
FLOUR COATING INGREDIENTS
2 TBSP FLOUR
1/4 TSP BLACK PEPPER
1/2 TSP GARLIC POWDER
1/2 TSP THYME
1/2 TSP SALT
PROCEDURE
-START BY COVERING 6 CHICKEN BREAST PIECES WITH CLING WRAP AND THEN BEAT THE CHICKEN TO TENDERIZE IT
-PUT 2 TBSP OF FLOUR IN A BIG PLATE, ADD 1/4 TSP OF BLACK PEPPER, 1/2 TSP THYME ,1/2 TSP OF GARLIC POWDER AND 1/2 TSP SALT, MIX WELL AND COAT THE CHICKEN PIECES ON BOTH SIDES
-CUT THE BUTTON MUSHROOMS INTO THICK SLICES. SET ASIDE
-CHOP THE ONION INTO SMALL PIECES AND SET ASIDE
-IN A BIG NONSTICK PAN PUT 1 TBSP OF BUTTER AND 3 TBSP OF COOKING OIL, HEAT ON MEDIUM TO HIGH, SHAKE OFF THE EXCESS FLOUR FROM THE CHICKEN FILET AND PLACE IN THE PAN FRY FOR 6 MINUTES OR UNTIL GOLDEN BROWN, TURN IT ON THE OTHER SIDE FRY FOR ANOTHER 6 MINUTES, REMOVE FROM THE PAN AND THEN SET ASIDE
-IN THE SAME PAN PUT THE MUSHROOMS WITH 1 TBSP OF BUTTER FRY UNTIL BROWN FOR 7 MINUTES, ADD THE ONIONS AND GARLIC FRY FOR 3 MINUTES AND THEN ADD THE MARSALA WINE, COOK FOR 2 MINUTES
-ADD THE CREAM, THE CHICKEN STOCK, WATER ,SALT AND 1/2 TSP THYME, MIX WELL AND COOK FOR 5 MINUTES UNCOVERED
-PLACE THE FRIED CHICKEN IN THE PAN AND ADD A 1/4 TSP OF BLACK PEPPER, COOK FOR 4 MINUTES ON MEDIUM HEAT
-REMOVE FROM THE STOVE, SPRINKLE A BIT OF PARSLEY (OPTIONAL)
-SERVE WITH PAN FRIED ZUCCHINI OR MASHED POTATOES
#homemade#chickenrecipe#dinnerrecipe#chicken