Chicken Marsala 

&Sautéed Haricot Verts

Chicken Marsala Ingredients:

2- 6 oz. Skinless, boneless chicken breasts, pounded into ¼” thin

2 Cups All Purpose Flour

Kosher Salt

Fresh Ground Black Pepper

½ Cup Extra Virgin Olive Oil

1 Medium Yellow Onion, Julienne

1 Pound, Button or Cremini Mushrooms, sliced or quartered

20 Sprigs Fresh Thyme

¾ Cup Marsala Wine

½ Cup Chicken Stock

3-4 Tbsp Unsalted Butter

Chicken Marsala Method of Preparation:

  1. Heat a skillet over a medium flame.

  2. Season the all-purpose flour with salt & pepper.

  3. Lightly dredge the thinly pounded chicken breasts in the flour mixture.

  4. Drizzle ¼ cup of extra virgin olive oil into your preheated skillet.

  5. Carefully add the dredged chicken breast to the hot oil and fry for about 2-3 minutes on each side or until golden brown.  Using a thermometer, your chicken should temp out at 165° F for 15 seconds.

  6. Remove chicken from skillet and set aside.

  7. In the same skillet, add fresh oil and add the mushrooms and onions.  Add fresh thyme.

  8. Season with salt & pepper.  Sautee for 8-10 minutes or until the mushrooms & onions begin to caramelize.

  9. Remove the skillet off of the stove, away from the heat, and add the marsala wine.

  10. Carefully, place the skillet back onto the flame.  If you wish to flambé your dish, gently tilt the skillet forward until the wine ignites.  Allow, for the flame to burn off the alcohol.  If not, allow time for the alcohol to cook off by simmering the mixture for several minutes.

  11. Add chicken stock, bring to boil, reduce to simmer, and reduce by half.  Taste to check the seasoning.  Remove thyme sprigs.

Sautéed Haricot Verts

Sautéed Haricot Verts Ingredients:

4 Tbsp. Unsalted Butter

1 Pound Fresh Haricot Verts or Green Beans, Blanched

Kosher Salt

Fresh Ground Black Pepper

2 Tbsp. Garlic, Chopped

Sautéed Haricot Verts Method of Preparation:

  1. Heat a skillet over medium flame.

  2. Add butter and allow to melt.  Be sure not to burn the butter.

  3. Add blanched haricot verts and season with salt & pepper.  Sautee for 2 minutes.

  4. Add chopped garlic and sauté for 1 minute more.

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