Stuff to Try: a playlist by AB2
4 recipes
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1 of 4
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Chicken Marsala
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2 of 4
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STEAK HOISIN WITH STIR-FRY BROCCOLI SLAW
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3 of 4
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ROSEMARY CRUSTED LAMB LOIN
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4 of 4
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TERYAKI STEAK WITH BROWN RICE AND BROCCOLI
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Stuff to Try: a playlist by AB2
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Chicken Marsala
I call this a variation on Chicken Marsala, as, traditionally, the dish is made with mushrooms. Well, I hate mushrooms, so none for me, thank you. I've replaced them with the basil and rosemary, and think it adds a wonderful flavor. Mushrooms would pair well with the earthy herbs, so feel free to work them in as you see fit. This is a medium effort, medium time dish.
Ingredients
2-4 Chicken Breasts
5 Cloves Garlic (or more!)
1 1/2 Cups Chicken Stock
3/4 Cup Dry Marsala Wine
3 Springs Rosemary
Several Basil Leaves, Torn
Cornstarch
Fine Breadcrumbs
Directions
Begin by lightly breading chicken in a 50/50 mixture of fine breadcrumbs and cornstarch. No flour or egg wash is needed, just wet the chicken and roll in mixture. Crush five or more cloves of garlic with the side of a chef's knife.
Brown chicken in a mixture of olive oil and vegetable oil. Remove when brown, discard excess oil. Deglaze pan with Marsala wine, then add chicken stock and garlic. Return chicken to pan.
Simmer for about an hour, turning every fifteen minutes. If you're busy, feel free to just turn once, at the half hour mark. With five minutes left to cook, add rosemary and basil. Plate chicken, placing some of the garlic on top. Remove rosemary, and thicken sauce with corn starch slurry.
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