Flour-dusted chicken breasts sauté to a golden crust before cremini mushrooms sear hard until caramelized; marsala wine and chicken stock then build a glossy pan sauce finished with chilled butter and parsley.
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Season chicken breasts with salt and pepper, then lightly dust with flour and shake off excess.
Heat olive oil over medium-high flame in 12-inch sauté pan. Cook breasts on each side for approximately 3-4 minutes . Remove chicken from pan and set aside. Add shallots to pan and sauté for 1 minute .
Add mushrooms to pan and until caramelized. in batches, if necessary. Do not crowd pan.
Remove pan from heat, add chicken back to pan, and pour Marsala wine over chicken. Place pan over flame again and tilt pan carefully toward flame to flambé.
When flames subside, add stock and over medium to high heat to reduce stock au sec (almost dry), about 2 to 4 minutes .
Add cold butter cubes to pan one at a time and swirl until dissolved.
Garnish with chopped parsley.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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