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Gusto
Gusto

Chicken Marsala

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  • Serves

    4

Ingredients

  • 2 tbsp (30 ml) olive oil
  • 4 skinless, boneless chicken breasts, 5 oz. (150 g) each
  • salt and pepper
  • ¼ cup (60 ml) all-purpose flour
  • 2 cups (240 ml) fresh large chanterelle mushrooms cut in half
  • 2 garlic cloves, minced
  • 1 large shallot, finely chopped
  • 1 cup (240 ml) dry Marsala wine
  • 1 cup (240 ml) chicken broth
  • 1 tbsp (15 ml) chopped fresh thyme
  • 2 tbsp (30 ml) cubed cold butter
  • 1/3 (80 ml) cup drained capers

Directions

  1. Preheat oven to 375F.
  2. In a large skillet, heat oil over medium-high heat.
  3. Butterfly chicken breasts, and season with salt and pepper.
  4. Dust both sides of chicken with flour until properly coated.
  5. Add chicken to hot oil, and sear on both sides for 4-5 minutes each, or until golden brown.
  6. Once chicken is fully cooked, remove from pan. Reserve.
  7. In the same pan, add mushrooms to hot oil.
  8. Cook for 5-6 minutes, or until slightly golden.
  9. Add garlic and shallots, and cook for 2-3 minutes.
  10. Deglaze pan with Marsala wine and bring to a simmer.
  11. Cook for 5-6 minutes, or until reduced by half.
  12. Add chicken stock and thyme, and bring to a simmer.
  13. Cook for 7-8 minutes, or until reduced by half again.
  14. Add butter and capers to sauce, and whisk for 1 minute.
  15. Season sauce with salt and pepper, and remove from heat.
  16. Slice chicken as desired, serve warm and top with Marsala and chanterelle sauce.
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