Plato principal

Chicken Marsala

35 minPara 4Nutri-Score C€€

35 min

Plato principal

receta de

Chef Kelly Scott

@kellyscleankitchen

lo que necesita

4 personas

chicken breast (sliced in half horizontally and pounded to 1/4 inch thick)Carne600 g
salt (to season)Especias4 g
black pepper (freshly ground)Especias2 g
flour (gluten-free or regular, for a light dusting)Despensa60 g
avocado oil (or olive oil)Despensa30 ml
mushrooms (sliced)Frutas y verduras250 g
shallot (minced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras3 piezas
Marsala wine (dry)Bebidas240 ml
thyme (fresh leaves, chopped)Especias2 g
chicken stockDespensa120 ml
cream (or coconut cream)Lácteos120 ml

por ración

340kcal

lo que usará

paso a paso

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.
Paso 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.
Paso 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.
Paso 3
Deglaze with Marsala
- Pour in the Marsala wine to deglaze the pan.
- Add the thyme and reduce until the pan is nearly dry.
Paso 4
Build the sauce
- Add the chicken stock and cream.
- Bring to a low simmer and reduce until thickened.
Paso 5
Finish and serve
- Return the chicken cutlets to the pan and coat with the sauce.
- Serve hot straight from the pan.
Paso 6