Chicken (Veal) Marsala
I don't eat veal so I turn all veal recipes because I know where veal comes from and it breaks my heart. I turn all veal recipes into chicken because of this and also chicken is a healthier and less expensive option.
Servings:
2
yield(s)
Prep Time:
15
mins
Cook Time:
20
mins
Total Time:
35
mins
Ingredients
-
1
boneless, skinless chicken breast
(slice length wise to make two)
-
4
tbsp
butter
-
2
cup
mushrooms
(sliced thin)
-
1/4
cup
green onion
-
3
carrots
(julienne)
-
3
stick
celery
(sliced thin)
-
2
cup
frozen brussel sprouts
(cut in half or use whole baby)
-
1
cup
chicken broth
-
1/3
cup
sherry or marsala
Instructions
-
Add 2 tbsp of butter to pan over medium heat, fry green onion and mushroom until soft, then remove to a platter.
-
Place carrots, celery, and brussel sprouts in a steamer basket over boiling water for 10 - 15 minutes, until tender.
-
In remaining butter, fry chicken in remaining butter until browned on both sides, about 5 minutes per side, remove to a platter.
-
To drippings add broth and chosen wine, staying up the brown bits, bring to a boil. Simmer uncovered till reduced by 1/2
-
Return chicken, onions, and mushrooms to pan and heat through.
-
Arrange veggies on a platter, top with chicken and gravy mixture.