Plat
Chicken Marsala
35 minPour 4Nutri-Score C€€
C
35 min
35 minChicken Marsala
recette de
Chef Kelly Scott
@kellyscleankitchen
40 recettes
42 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (sliced in half horizontally and pounded to 1/4 inch thick)Viandes600 g
salt (to season)Épices4 g
black pepper (freshly ground)Épices2 g
flour (gluten-free or regular, for a light dusting)Épicerie60 g
avocado oil (or olive oil)Épicerie30 ml
mushrooms (sliced)Fruits et légumes250 g
shallot (minced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
Marsala wine (dry)Boissons240 ml
thyme (fresh leaves, chopped)Épices2 g- chicken stockÉpicerie120 ml
cream (or coconut cream)Produits laitiers120 ml
par portion
Nutrition
340kcal
- Glucides
- 14 g
- Protéines
- 36 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
meat mallet
Pince de cuisine
pas à pas
Préparation
- Étape 1
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.
- Étape 2
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.
- Étape 3
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.
- Étape 4
Deglaze with Marsala
- Pour in the Marsala wine to deglaze the pan.
- Add the thyme and reduce until the pan is nearly dry.
- Étape 5
Build the sauce
- Add the chicken stock and cream.
- Bring to a low simmer and reduce until thickened.
- Étape 6
Finish and serve
- Return the chicken cutlets to the pan and coat with the sauce.
- Serve hot straight from the pan.
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