Poulet Marengo (Chicken Marengo)
Tenderizing the chicken by pounding before cooking makes them incredibly tender. By de-glazing the pan with Marsala and chicken stock, you’ll have a rich creamy sauce; perfect for topping the chicken.
Chicken Marsala
2015-01-12 23:27:28
Serves 6
Amazing what you can do with chicken, mushrooms and Marsla wine.
Prep Time
10 min
Cook Time
20 min
Nutrition Facts
Serving Size
145g
Servings
6
Amount Per Serving
Calories 216
Calories from Fat 123
% Daily Value *
Total Fat 14g
22%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 35mg
12%
Sodium 104mg
4%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
3%
Sugars 2g
Protein 10g
Vitamin A
4%
Vitamin C
2%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/2 lb.s chicken breasts, pounded until 1/4" thick
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup flour
- 1/2 teaspoon dried oregano
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1/2 lb. cremini mushrooms
- 2 tablespoons minced shallots
- 2 cloves garlic, minced
- 1/2 cup dry Marsala wine
- 1 cup chicken stock
Instructions
- In a shallow bowl; mix flour with salt, pepper and oregano. Dredge the chicken pieces in flour.
- Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in batches and cook, turning once, until browned, about 4 minutes. Transfer to plate, and set aside. Add remaining butter to skillet, then add mushrooms; cook until golden brown, about 7-8 minutes.
- Transfer to plate with chicken, and set aside.
- Add shallots and garlic; cook, stirring, until soft about 1 minute. Stir in 1 tablespoon flour; cook for 1 minute. Add Marsala and stock; cook stirring and scraping bottom of pan until slightly thick, about 5-8 minutes. Add chicken and cook for about 5 minutes or until warmed. Remove from heat. Season with salt and pepper.
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