Classic chicken marsala
1. Bring 2 cups Marsala, gelatin and finely chopped dried mushrooms to a boil. Reduce heat and high simmer 8 minutes until reduced by half.
2. Cut chicken breasts into cutlets. Flatten between wax paper until 1/2 inch. Put in bowl and toss with 2 tsp salt and 1/2 tsp pepper. Let sit 15 minutes.
3. Add chicken stock to Marsala mix. Return to boil and reduce by 1/2, 10+ minutes. Set aside.
4. Flour cutlets. Place on wire rack on baking sheet. Heat 2 TB oil in pan to near smoking and brown floured cutlets till brown, about 2-3 minutes a side. Place back on rack.
5. Add pancetta to now empty skillet. Cook 4 minutes, occasionaly scraping bottom. Add cremini mushrooms and cook on high for about 8 minutes, until cremini give up water. Transferr cremini and pancetta to a bowl.
6. Add 1 TB oil to pan and cook shallots until soft, about 1 min. Add tomato paste and garlic and cook 30+ sec.
7. Add Marsala mix, remaining 1/4 cup Marsala, lemon juice and oregano and bring to simmer.
8. Add cutlets and simmer 3 minutes. Remove cutlets. Whisk in butter over low heat. Add parsley and cremini/pancetta mix. Spoon sauce over cutlets and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (634g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1244 | ||
Calories from Fat: 721 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.2g | 107 % | |
Saturated Fat 23.7g | 118 % | |
Monounsaturated Fat 33.9g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 337.9mg | 104 % | |
Sodium 714.5mg | 25 % | |
Potassium 1262.1mg | 33 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 24.3g | ||
Protein 86.9g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1244
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