Do away with boring Chicken, try stuffs Marsala

THE yuletide is approaching and it will be chicken period. But to many, the normal fried chicken is already tiring and boring. If you are in this position and looking for ways to make chicken a little less boring, try the Chicken Marsala with the classic creamy, savoury sauce paired with some steamed vegetables or a side dish for a complete meal.

Chicken Marsala is a simple dish of boneless chicken that’s been pounded thin, breaded and sautéed, then served with a Marsala-wine sauce, a classic of Italian-American cuisine which is easy to cook and goes well with pan-broiled Broccolini or creamy mashed potatoes.

Ingredients

1/2 c.  all-purpose flour

8  chicken cutlets or 4 chicken breasts, sliced in half (about 1.5 lbs)

Kosher salt and freshly ground black pepper

2 tablespoon canola oil

2 tablespoon unsalted butter

1 (8-ounce) package sliced mushrooms

1/3 c chopped onion (about 1/2 small onion)

2 chopped cloves garlic

1/2 c. dry Marsala wine

3/4 c. chicken stock

1/2 c. heavy cream

tablespoon fresh thyme, plus more for garnish

READ ALSO: Juicy grilled whole chicken for Christmas

How to cook

STEP 1

Place flour in a shallow bowl, then use a meat tenderizer or the bottom of a sturdy cup to pound chicken to about 1/4 inch thick

Season with salt and pepper

Dredge chicken in flour, turning to coat all sides.

Heat oil in a medium skillet over medium-high heat

Cook chicken in batches, turning once, until golden brown in three to four minutes

Transfer to a plate and tent to keep warm.

Reserve skillet

STEP 2

Pour off oil from skillet

Melt butter in skillet over medium heat, add mushroom and onions then season with salt and pepper.

Cook, stirring occasionally, until tender in about five to seven minutes

Add garlic and cook, stirring until fragrant comes out in two to three minutes

Add wine, stock, cream and thyme, then simmer while stirring occasionally until thickened in about 14 to 16 minutes

Season with salt and pepper

Return chicken to pan and toss to coat

Serve immediately garnished with thyme.