Chicken Marsala - Cuisinart FP-12N Series Instruction Booklet

This elegant meal is easy enough to prepare any night of the week .
2 ,
leeks white parts only
1
pound cremini mushrooms
3½
ounces shiitake mushrooms
¼
cup marsala wine
½
cup chicken broth
sodium
2
tablespoons cornstarch
3
tablespoons unsalted
,
butter divided
1
teaspoon kosher salt
divided
½
teaspoon freshly ground
,
pepper divided
2½
pounds chicken breast
thinly sliced
¼
cup unbleached
-
all purpose flour

CHICKEN MARSALA

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
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.
,
low
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)
sat. fat 3g
Food Processor, and slice the leeks.
®
|
carb. 12g
| |
chol. 93mg sod. 446mg
| |
pro. 35g fat 6g
| |
calc. 33mg fiber 1g
ENTRÉES
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