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Chicken Marsala

35 minPorcje: 4Nutri-Score C€€

35 min

Danie główne

przepis od

Chef Kelly Scott

@kellyscleankitchen

czego potrzebujesz

4 osoby

chicken breast (sliced in half horizontally and pounded to 1/4 inch thick)Mięso600 g
salt (to season)Przyprawy4 g
black pepper (freshly ground)Przyprawy2 g
flour (gluten-free or regular, for a light dusting)Spiżarnia60 g
avocado oil (or olive oil)Spiżarnia30 ml
mushrooms (sliced)Warzywa i owoce250 g
shallot (minced)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce3 kawałki
Marsala wine (dry)Napoje240 ml
thyme (fresh leaves, chopped)Przyprawy2 g
chicken stockSpiżarnia120 ml
cream (or coconut cream)Nabiał120 ml

na porcję

340kcal

czego użyjesz

krok po kroku

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