BEST CHICKEN MARSALA

Lots and lots could be said in favour of recipes that are on trend. They are beautiful, fresh, vibrant and full of avocado! What could be said in defence of classic recipes? They have stood the test of time.
That’s right, my friends, they are the recipes that we come back to over and over again because they work! They taste good, they are quick and easy and the entire family LOVES them.

This Chicken Marsala is one of them, so no wonder I am super excited to share it with you.
I love this recipe so much because it combines the simplest of things, the oldest as the world cooking techniques and the most sublime taste.



The taste that is not acquired by forcing yourself to eat it because “it’s in vogue or good for you” but loved deeply and immediately. At fist bite. That is classic. Tried and true.
If you want to take your tastebuds even further, I would recommend using any mushrooms other than button mushrooms for a deeper, richer taste.

I am a huge fan of wild mushrooms that I love picking when they are in season. However, if you are a novice in the mushroom picking area, try buying them at farmer’s markets.
Chanterelles and porcini mushrooms are my absolute favourites!

Ingredients

• 4 chicken breasts
• salt and pepper
• 1/2 cup/ 60 g flour
• 2 tbsp olive oil
• 3 small shallots chopped
• 1 cup/100g chestnut mushrooms sliced
• 1 tbsp flour
• 1/2 cup/125 ml marsala wine
• 1 cup/250 ml chicken stock
• flat leaf parsley

Instructions

1. Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.
2. Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
3. .....................................

for full instruction please see : vikalinka.com