Chicken with Marsala Cream Sauce: Difference between revisions
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New page: {{RecipeSummary |PrepTime=15 min |CookTime=20 min |Source=Daryl |Yield=6 servings |Rating=Rich, delicious }} === Ingredients === * 6 chicken breast halves * 3 T flour * 2 T olive oil * 2 T... |
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| Line 12: | Line 12: | ||
* 2 T butter | * 2 T butter | ||
* 3/4 c dry Marsala | * 3/4 c dry Marsala | ||
* 1 | * 1-2 T lemon juice (adjust to taste) | ||
* 3/4 c heavy cream | * 3/4 c heavy cream | ||
* salt and pepper | * salt and pepper | ||
Latest revision as of 01:46, 31 January 2020
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 20 min |
| Source | Daryl |
| Yield / serves | 6 servings |
| Rating | Rich, delicious |
Ingredients
- 6 chicken breast halves
- 3 T flour
- 2 T olive oil
- 2 T butter
- 3/4 c dry Marsala
- 1-2 T lemon juice (adjust to taste)
- 3/4 c heavy cream
- salt and pepper
- chopped parsley
Preparation
Flatten the chicken breasts to 1/4 - 1/2 inch thick. Mix salt and pepper with the flour and dredge the chicken in the flour. Melt the butter with the oil in a large saute pan over medium high heat (the butter and oil should not be smoking). Saute the chicken in the butter/oil. Transfer to a plate and keep hot. Lower the heat in the pan, and add the Marsala and lemon juice to deglaze the pan and reduce by half. Add the cream and simmer, stirring frequently, until the sauce is thickened and glossy. Season to taste. Serve over the chicken with the chopped parsley.
