Hoofdgerecht
Chicken Marsala
35 minVoor 4Nutri-Score C€€
C
35 min
35 minChicken Marsala
recept van
Chef Kelly Scott
@kellyscleankitchen
40 recepten
42 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
chicken breast (sliced in half horizontally and pounded to 1/4 inch thick)Vlees600 g
salt (to season)Kruiden en specerijen4 g
black pepper (freshly ground)Kruiden en specerijen2 g
flour (gluten-free or regular, for a light dusting)Voorraadkast60 g
avocado oil (or olive oil)Voorraadkast30 ml
mushrooms (sliced)Groente en fruit250 g
shallot (minced)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
Marsala wine (dry)Dranken240 ml
thyme (fresh leaves, chopped)Kruiden en specerijen2 g- chicken stockVoorraadkast120 ml
cream (or coconut cream)Zuivel120 ml
per portie
Voedingswaarden
340kcal
- Koolhydraten
- 14 g
- Eiwitten
- 36 g
- Vetten
- 16 g
wat u gebruikt
Keukengerei
Koekenpan
Mengkom
meat mallet
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Deglaze with Marsala
- Pour in the Marsala wine to deglaze the pan.
- Add the thyme and reduce until the pan is nearly dry.
- Stap 5
Build the sauce
- Add the chicken stock and cream.
- Bring to a low simmer and reduce until thickened.
- Stap 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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