Friday, December 28, 2007
I can't say that I have a major affinity for this popular Italian-American dish...in fact I can't ever remember ordering it in a restaurant, but for some reason it just sounded good.
Served with rice, over pasta or with a fresh vegetable (I served with sauteed baby zucchini), it's a rather easy weeknight meal.
4 boneless, skinless chicken tenderloins, or 2 chicken breasts
Salt and Pepper
Pinch cayenne pepper
1/3 c chicken broth*
8 oz crimini mushrooms, sliced
1 large (or 2 small) garlic cloves, mashed into a paste
1/3 c Marsala wine*
Olive oil as needed
Fresh chopped Italian parsley, if desired for garnish
Pound chicken into even, thin pieces with a meat tenderizer - do this between two sheets of plastic wrap or parchment paper to not tear up the meat and for ease in clean-up.
Season cornstarch with salt and pepper and cayenne. Dredge chicken pieces in cornstarch until lightly coated on all surfaces.
Heat olive oil in a saute pan and brown chicken pieces on all sides. You may have to do this in batches to not crowd pan and ensure browning. Once all chicken has been browned, remove to a plate. Add mushrooms to the same saute pan and salt and pepper. Saute mushrooms until browning slightly and most of the liquid has evaporated. You may need to add more oil to do this. Add garlic near the end, and saute.
Deglaze pan with chicken broth and simmer until almost all liquid has evaporated. Add Marsala and simmer until reduced by half. Add chicken pieces back to pan and simmer until sauce has thickened and chicken has warmed/cooked through. Serve with fresh parsley for garnish, if desired.
*My recipe didn't result in a lot pan sauce - rather the chicken and mushrooms drank up most of the liquid and were very moist. However, if you want a bit more liquid sauce for serving, increase broth and wine amounts and/or reduce the sauce for less time.