Hauptgericht

Chicken Marsala

35 Min.Für 4Nutri-Score C€€

35 Min.

Hauptgericht

rezept von

Chef Kelly Scott

@kellyscleankitchen

was Sie brauchen

4 Personen

chicken breast (sliced in half horizontally and pounded to 1/4 inch thick)Fleisch600 g
salt (to season)Gewürze4 g
black pepper (freshly ground)Gewürze2 g
flour (gluten-free or regular, for a light dusting)Vorräte60 g
avocado oil (or olive oil)Vorräte30 ml
mushrooms (sliced)Obst & Gemüse250 g
shallot (minced)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse3 Stücke
Marsala wine (dry)Getränke240 ml
thyme (fresh leaves, chopped)Gewürze2 g
chicken stockVorräte120 ml
cream (or coconut cream)Milchprodukte120 ml

pro Portion

340kcal

was Sie verwenden

Schritt für Schritt

Prepare the chicken cutlets
- Slice the chicken breasts in half horizontally.
- Pound them thinly to about 1/4 inch thick.
- Season generously with salt and pepper, then coat in a light dusting of flour.
Schritt 1
Sear the chicken
- Heat the oil in a stainless steel pan over medium-high heat.
- Sear the cutlets about 3 minutes per side until deep golden, without burning.
- Remove the cutlets and set aside.
Schritt 2
Sauté mushrooms, shallot and garlic
- Add the mushrooms to the pan and sauté until nicely browned.
- Add the minced shallot and garlic and sauté until fragrant.
Schritt 3
Deglaze with Marsala
- Pour in the Marsala wine to deglaze the pan.
- Add the thyme and reduce until the pan is nearly dry.
Schritt 4
Build the sauce
- Add the chicken stock and cream.
- Bring to a low simmer and reduce until thickened.
Schritt 5
Finish and serve
- Return the chicken cutlets to the pan and coat with the sauce.
- Serve hot straight from the pan.
Schritt 6