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ENTRÉES
CHICKEN MARSALA
This elegant meal is easy enough to prepare any night of the week.
2 l e e ks , w h i t e parts only
8 ounces ba by por tob ello
m us h r o om s
3½ ounc es s h i i t ak e mu s h ro o m s
8 ounc es c r em i n i m u s h ro o m s
¼ cup marsal a w i ne
½ cup chi cke n or b ee f broth
2 tabl esp oons co rnst ar ch
3 tablesp oons unsalted
b u t t er, divided
1 teaspoo n kos her sal t,
divided
½ teaspoon f r es h l y Ground
p e p pe r, divided
2½ pounds chi cke n br east,
thinly sl ice d
¼ c up unbleached,
all -pu r p o se flou r
Makes 8 servings
Approximate preparation time: 30 to 35 minutes
Insert the slicing disc assembly, adjusted to 2mm, into the
large work bowl of the Cuisinart
®
Food Processor, and
slice the leeks. Remove and wash well in cold water to
remove any dirt; dry well. Rinse the work bowl of any dirt
from the leeks. Adjust the slicing disc to 6mm and slice
the mushrooms. Remove and reserve. Replace the slicing
disc with the large metal chopping blade and process the
Marsala, broth and cornstarch together; reserve.
Put 1 tablespoon of butter into a large skillet over
medium heat. When butter melts, add the leeks,
mushrooms, ½ teaspoon of salt. and ¼ teaspoon of
pepper to the skillet. Stir vegetables and sauté until very
soft, about 8 to 10 minutes; reserve.
While vegetables are cooking, sprinkle the chicken on
both sides with remaining salt and pepper. Dredge in
flour, tapping away any excess flour. Add remaining
butter to the skillet and sauté chicken until golden on
both sides, about 3 to 5 minutes on each side; remove
and reserve. Return the mushroom mixture to the skillet
and add the Marsala mixture; bring to a simmer until
the sauce thickens, about 4 minutes. Taste and adjust
seasoning accordingly. Return the chicken to the skillet
to heat through in the simmering sauce. Serve
immediately.
Nutritional information per serving:
Calories 252 (22% from fat)
|
carb. 12g
|
pro. 35g
|
fat 6g
|
sat. fat 3g
|
chol. 93mg
|
sod. 446mg
|
calc. 33mg
|
fiber 1g