Chicken Veggies In Marsala Sauce Recipe 255 Recipes

CHICKEN & VEGGIES IN MARSALA SAUCE RECIPE - (2.5/5)

Steps:

• Place each chicken breast half between two pieces of clear plastic wrap. Pound with flat side of meat mallet to 1/2-inch thickness. Remove plastic. Halve each piece lengthwise. In 12-inch skillet cook mushrooms and green onion in the first 2 tablespoons butter or margarine till just tender. Remove from skillet. Meanwhile, place carrots, celery, and brussels sprouts in steamer basket over boiling water. Cover and steam for 10 minutes or till just tender. Keep warm. In large skillet, cook half the chicken in the remaining 2 tablespoons butter or margarine over medium-high heat about 2 minutes on each side. Remove from skillet. Repeat with remaining chicken. (Add more butter or margarine, if necessary.) To skillet drippings add chicken broth and Marsala or dry sherry. Bring to boiling; simmer, uncovered, till liquid is reduced to half the volume. Return chicken and the mushroom mixture to skillet. Heat through. Arrange steamed vegetables and the chicken on a serving platter. Spoon mushroom mixture and sauce atop the chicken. Serve immediately. Originally published in Better Homes and Gardens Creative Ideas. Country Cooking (1983/84)

MARSALA-MARINATED CHICKEN WITH ROASTED VEGETABLES

Steps:

• Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.
• Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you're in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)
• Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.
• Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.
• Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.
• Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.
• Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.