Chicken Marsala
Tara's Notes
I'm always looking for a way to make boneless skinless chicken breasts taste a little less like cardboard. This is one way that works. Serve with a salad and pasta, potatoes, or polenta.
Noted on 4/6/2012
Ingredients
Method
-
Trim the chicken and cut 1/4-inch thick slices diagonally across the grain (you're trying for a cutlet shape here). Pound each slice with the smooth side of a meat mallet until very thin, about 1/8-inch. Place flour in a large bowl and season with salt and pepper. Toss the chicken with the seasoned flour to coat lightly.
-
Heat 2 teaspoons oil and 1 teaspoon butter in a skillet. Sauté the mushrooms until they lose their water and brown in spots. Remove the mushrooms from the pan.
-
Add the rest of the oil and one more teaspoon butter to the skillet. Sauté the chicken over medium-high heat until cooked through and lightly browned on both sides. Remove the chicken from the pan, turn the heat to low and add the orange juice. Allow to reduce by half and add the Marsala. Reduce by half again and swirl in remaining butter. Add the parsley, mushrooms and chicken back to the pan and heat through. Salt and pepper to taste and serve with a drizzle of truffle oil.
Cook's Notes
Ingredient Notes
White truffle oil is expensive but you only need a tiny bit. A small bottle will last a long time even when you find other uses for it (store it in the fridge). The chicken will still be very good without the truffle oil.
Special Equipment
You will need a meat mallet for pounding the chicken. I've used a rolling pin in a pinch.