Chicken Marsala

Name: Chicken Marsala
Ingredients: 6 boneless, skinless chicken breasts (about 4-5 ounces each), pounded to 1/4-inch thickness; 1 cup all-purpose flour, seasoned with 1 teaspoon each of salt, freshly ground black pepper, and paprika; 1/4 cup clarified butter, ghee, or oil (grapeseed or olive); 3/4 cup Marsala wine, sherry, or port; 3/4 cup concentrated chicken stock (or 2 teaspoons Glace de Poulet Gold mixed with 3/4 cup water); 3 tablespoons finely chopped flat leaf parsley; 2 tablespoons unsalted butter (1 ounce), chilled and cut into chunks; salt and freshly ground black pepper, to taste

8 ingredients

1 steps

Ingredients

6 boneless, skinless chicken breasts (about 4-5 ounces each), pounded to 1/4-inch thickness
1 cup all-purpose flour, seasoned with 1 teaspoon each of salt, freshly ground black pepper, and paprika
1/4 cup clarified butter, ghee, or oil (grapeseed or olive)
3/4 cup Marsala wine, sherry, or port
3/4 cup concentrated chicken stock (or 2 teaspoons Glace de Poulet Gold mixed with 3/4 cup water)
3 tablespoons finely chopped flat leaf parsley
2 tablespoons unsalted butter (1 ounce), chilled and cut into chunks
salt and freshly ground black pepper, to taste

Directions

1

{"0":"Dredge the chicken in the seasoned flour and pat off any excess","2":"Heat a large saute pan over medium-high heat and add the clarified butter.","4":"Saute the chicken in the clarified butter until brown, about 1-2 minutes per side. Remove to a warm platter and tent with aluminum foil.","6":"Pour off the remaining fat from the pan. Add the Marsala, scraping up any brown bits that have formed on the bottom of the pan. Add the stock and reduce by half. Remove from the heat and add parsley, unsalted butter, salt and pepper, swirling the pan to incorporate the butter. Taste and adjust the seasoning as needed.","8":"Return the chicken to the sauce to heat through, about 1 minute. Serve immediately."}