This is a creamy delicious chicken marsala recipe straight from the Firehouse Kitchen!
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- 3 lbs of thin cut chicken cutlets
- 4 cups of flour
- 1 tbsp sea salt ( I use Sicilian Sea Salt from Saratoga Olive oil Co.)
- 1 tbsp pepper
- 8 tbsp of lightly salter butter
- 1 cup olive oil ( I use Saratoga Olive Oil)
- 2 cups chicken broth
- 2 cups of a good quality Marsala wine ( I don't use store bought cooking wine. The flavor of the final meal is much different when using a good wine).
- 4 cups light cream
- 5 cups sliced mushrooms
- 1 cup chopped fresh italian parsley
1- In a bowl combine the flour, sea salt & pepper, mix well & set aside.
2- Chop the cutlets into 2 inch medallions & add into the flour bowl to coat on both sides.
3- In a large pan, saute the mushrooms in 3 tbsps of butter & 2 or 3 tbsps of olive oil.
4- In a seperate large pan, saute the chicken medallions in 4 tbsps of butter, 2 to 3 tbsps of olive oil & 1/4 to 1/2 cup of the chicken broth until the chicken shows a light golden color & then remove the chicken from the pan & set aside). (You might have to repeat this process depending on the size of your pan).
5- Deglaze the chicken pan with 1/2 cup of the marsala wine for about 30 seconds, stiring constantly & then stir in about 1/2 cup of the cream & 1/2 cup of the chicken broth simmering for 30 seconds or less.
6- Next, pour the deglazed mixture into the mushrooms & add the remainder of the wine, simmering for another minute.
7- Now add the remainder of the cream & the chicken broth & bring to a simmer for another 1 to 2 minutes.
8- Now add in the chicken and cook for 10 to 15 minutes.
9- Garnish with the parsley & serve over rice.
Don't forget to enjoy with a glass of Smoke Eater Pinot Grogio imported from Friuli Italy!
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