To kick off Sweetheart's Month (February), I made a special 'home version' recipe of my Chicken Marsala for those of you that want to do some cooking for your special someone. Here is the recipe that I cooked on Good Day Austin (Fox Channel 7) this morning. Enjoy!
Sweet Chicken Marsala with Garlic Wilted Spinach - Serves 2 - Pan sauteed chicken breast and mushrooms reduced in a sweet marsala wine sauce, served with fresh spinach wilted in hot olive oil and garlic.
Ingredients:
Chicken Breast, 8 Ounce, 'Butterflied' 2 each
Butter, Melted 2 ounces
Flour, All Purpose as needed
Mushrooms, Sliced 2 cups
Salt and Pepper to taste
Marsala Wine, Sweet 6 ounces
Broth or Demi-Glace, Chicken or Beef 4 ounces
Butter, Room Temperature 1/8 cup
Olive Oil 2 ounces
Garlic, Fresh Chopped 2 tsp
Spinach, Fresh 4 cups
Salt and Pepper to taste
1. Work area and utensils should be clean and sanitary.
2. Cut butterflied chicken breasts into half, yielding a total of four chicken breast medllions. Place on sheet pan and bake for 10 minutes at 350 degrees F. Chicken medallions should be fully cooked, set aside.
3. To a heated saute pan, add melted butter. Dredge chicken medallions in flour, shake off excess flour and add to saute pan. Add mushrooms, salt and pepper.
4. Saute chicken and mushrooms until thoroughy heated and golden brown. Add marsala wine and broth/demi-glace. Reduce by 50% and then add room temperature butter, let butter reduce into the wine/broth reduction until a thickened sauce forms.
5. To prepare Wilted Spinach: Add olive oil and garlic to a heated saute pan. Once oil is hot and garlic starts to turn golden brown, turn off heat and add spinach slat and pepper. Toss with olive oil until it becomes warm and starts to wilt.
6. Place wilted spinach on the side of a plate. Using tongs, remove the chicken medallions from saute pan nd place next to spinach. Pour marsala sauce and mushrooms over chicken. Serve and enjoy!
and 