Chicken Marsala With Wide Egg Noodles
|Boneless chicken breast||10 Ounce|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Marsala wine||1⁄4 Cup (4 tbs)|
|California blend vegetable mix||1 Cup (16 tbs)|
|Wide egg noodles||2 Cup (32 tbs)|
|Clarified butter||2 Tablespoon|
Cook noodles according to box instructions.
Once done toss noodles with 1/2 teaspoon of clarified butter then set aside.
Add half of the flour onto a plate then lightly dust the chicken in the flour.
Heat 1 teaspoon of clarified butter in a large skillet.
Add chicken to the heated skillet skin side down.
Sprinkle salt and pepper to taste on both sides of the chicken.
Cook chicken on medium high heat until both sides are golden brown.
Once chicken is golden brown on both sides remove the chicken from the skillet
onto a plate then set aside.
Using the same pan add 3 tablespoons of flour into the chicken drippings.
Continuously stir until the flour turns golden brown then pour in 1 cup of the chicken stock. (Makes a pan gravy.)
Once pan gravy is mixed well remove from the pan into a small bowl and set aside.
Clean pan and then heat 1 teaspoon of clarified butter.
Add onions and mushrooms into the pan cook until onions caramelize.
Make a small well in the center of the pan then add the chicken into the center.
Pour the pan gravy and remaining cup of chicken stock over the chicken, mushrooms and onions.
Pour Marsala wine on top of the chicken and let chicken simmer until chicken reaches an
internal temperature of 175 to 180 degrees.
While chicken is simmering saute California blend in 1 teaspoon of clarified butter in a large skillet.
Once vegetables are tender toss vegetables into the noodles.
Once chicken reaches 175 to 180 degrees remove the pan from the heat.
Place chicken in the center of the noodles then cover with the Marsala sauce.
For more recipes and videos, please visit http://chefjonestv.blogspot.com/ /