Monday, February 11, 2013

Chicken Marsala Roll-ups

I have proclaimed my love for Chicken Marsala once before (See here). It really might be one of my most favorite dishes ever. This recipe is just me shaking things up a bit.


Recipe yields 4 servings

Ingredients
2 lbs chicken breast, thin
2 tbsp olive oil
2 1/2 tbsp unsalted butter
3 cups sliced white mushrooms
1 large yellow onion
5 cloves of garlic
2 cups grated cheese (I used Parmesan)
1/2 cup breadcrumbs
1 1/2 cups beef broth
3/4 cup Marsala wine
1/2 tbsp all-purpose flour


Preheat the oven to 350 degrees. Chop the yellow onion.Mince the garlic


Heat olive oil and melt 2 tbsp butter in a large skillet. Add onion and garlic and cook for 2-3 minutes until fragrant and onion becomes translucent.


While onions are cooking, slice your mushrooms.


Add mushrooms to the skillet and cook for 5-8 minutes or until tender and light brown. Add 1/4 cup of Marsala wine to the skillet and turn up the heat to high. Boil for 5 or so minutes until most of the wine has evaporated. Remove from heat once they are ready.


While mushrooms are cooking, shred all your cheese!


Lay out the chicken cutlets and top with a spoonful of the mushroom mixture and then a handful of the shredded cheese. Roll up the chicken and secure closed with a toothpick. Place on a greased baking sheet.


Once all the chicken has been prepared, sprinkle bread crumbs over the top of the chicken. (This step is optional but the breadcrumbs give it a nice, little crunch once browned in the oven.) Place in the oven and bake for 25-30 minutes or until the chicken is white and the juices run clear.

While the chicken is in the oven, it is time to prepare the Marsala gravy. If you have any leftover mushrooms once you have stuffed all the chickens, bring them back over to the stove. Add beef broth and remaining Marsala wine and bring the mixture to a boil. Let boil for 8-10 minutes until the mixture has significantly reduced and has become thicker.


If your gravy needs to be thicker, mix together flour and butter in equal proportions. Add a little bit to the sauce at a time, being sure to continuously stir so that it does not form clumps. This will help add thickness to your gravy.


Once the chicken is finished, remove from the oven. Serve with the gravy and enjoy!

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