Chicken Marsala Sheets Of Plastic

Step 1 in a shallow dish or bowl mix together the flour salt pepper and oregano.

Chicken marsala sheets of plastic. Flatten each chicken breast half to 1 4 inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Cooking creamy chicken marsala at home relies on two classic cooking techniques. Combine flour salt pepper and oregano in a mixing bowl. Pounding the chicken into thin pieces for quick pan frying and making a pan sauce from the cooked mushrooms with the marsala wine.

Jenn s suggestion to add a little water to the plastic bag prior to pounding the chicken was a great idea that i shall use in future. Continue on from step 2. Though it s a classic restaurant dish it s really easy to make at home. Pound with a flat meat mallet until they are about 1 4 inch thick.

Simmer chicken 10 minutes turning once until no longer pink and juices run clear. Place one sheet of plastic on a clean cutting board. Set the flattened chicken breast aside and repeat with remaining breasts. Chicken marsala is an italian american dish of golden pan fried chicken cutlets and mushrooms in a rich marsala wine sauce.

How to make chicken marsala easy use chicken cutlets or c reate thin cutlets by cutting a chicken breast in half horizontally and then pounding each half thin using a meat mallet. Partnered together and paired with the right ingredients creamy chicken marsala at home is a stunningly simple supper staple. Dredge chicken pieces in the flour shaking off any excess. Add chicken to skillet.

Cook chicken breasts on medium heat for about 2 minutes on the first side until lightly browned. Coat chicken with flour mixture. Pound chicken breasts between sheets of plastic wrap until about 1 4 thickness. Cover chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about thick.

Place chicken in the pan and lightly brown. Pour in wine and sherry. Step 2 in a large skillet melt butter in oil over medium heat. Just place your chicken between two sheets of plastic wrap and flatten the breasts out to about 1 4 inch thickness.

Cook garlic and parsley in oil for 5 minutes stirring frequently. Pound the chicken with the flat side of a meat mallet. Heat oil in 10 inch skillet over medium high heat. Step 1 put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.

Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Heat oil and butter in a skillet over medium heat. Shake off excess flour. Turn over chicken pieces and add mushrooms.

Mix four salt and pepper. Coat chicken pieces in flour mixture. Place one chicken breast in between sheets of plastic wrap or in a ziplock bag and use a flat side of a meat mallet or rolling pin to pound and flatten to an even 1 4 inch thickness.