Chicken Marsala
Serving : 2
2Tbsp. Olive Oil
2 8 ounce Boneless chicken breast, pounded and cut into medallions
1Tbsp. shallots ( chopped)
2 Cups Fresh Mushrooms (sliced )
1/2 Cup Marsala Wine or Chicken Stock
1/2 Cup Demi Glace or Roux
(Roux made from 1Tbsp flour/ 1Tbsp butter)
1/2 Cup Heavy Cream
2Tbsp. Fresh Parsley ( Chopped )
Salt and Pepper TT (To Taste)
Note: If you want to serve more people just simply double the recipe.
Directions :
1. heat a saute pan over medium heat. add olive oil.
2.season chicken with salt and pepper and place in the hot pan and saute on both sides until cooked through. Remove from pan and reserve warm.
3.In the same pan , add shallots and mushrooms and saute 1-2 minutes more. Deglaze pan with the marsala wine or chicken stock and reduce liquid by half.
4. add demi glace and heavy cream and reduce to proper consistency. Add chopped parsley and season sauce with salt and pepper.
5. Return chicken to pan with sauce just long enough to reheat chicken. Serve !!
This recipe looks and sounds great. I want to try but can you go into more detail on how to make the roux or demi glaze? Also there are peas in the picture, but not in the recipe. Thanks