Concerned about not being able to pull this one off? Worry not: you'd have to run into some serious problems (e.g. Serves 6.Īdapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Dennis Kelly (Oxmoor House, 2008).Ī lovely "gourmet" option for all skill levels. Spoon the mushrooms and sauce over the chicken, garnish with the chives and serve immediately. Cover and continue cooking until the chicken is cooked through and the sauce has thickened, about 20 minutes more. Add the mushroom mixture and the remaining 1/4 cup Marsala to the slow cooker. Stir in the mascarpone, bring to a boil, and season generously with salt and pepper. Add the mushrooms and sauté until the edges begin to brown, about 5 minutes. About 30 minutes before the chicken is done, in a large fry pan over high heat, melt the remaining 1 1/2 Tbs. Cover and cook according to the manufacturer's instructions until the chicken is opaque throughout and very tender, about 2 1/2 hours on high or 5 hours on low. Slow-cooker method: Transfer the chicken to a slow cooker and add the Marsala mixture. Cover and continue cooking until the chicken is cooked through and the sauce has thickened, about 30 minutes more. Add the mushroom mixture and the remaining 1/4 cup Marsala to the Dutch oven. Meanwhile, in a large fry pan over high heat, melt the remaining 1 1/2 Tbs. Cover the pot, set over low heat and cook until the chicken is opaque throughout and very tender, about 30 minutes. Stovetop method: Transfer the chicken to a large Dutch oven and add the Marsala mixture. Add the broth and oregano and return to a boil. Add 2 cups of the Marsala, increase the heat to high and cook, stirring, until the wine is reduced and thickened, 7 to 10 minutes. Transfer to a plate.Īdd the shallots and pancetta to the pan and sauté over medium-high heat until lightly browned, 2 to 3 minutes. Working in batches if necessary, add the chicken breasts and cook, turning once, until golden on both sides, about 5 minutes total. In a large fry pan over medium-high heat, melt 1 1/2 Tbs. One at a time, turn the chicken breasts in the flour mixture, gently shaking off the excess. 10.On a plate, stir together the flour, the 1 tsp. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Flip the cutlets and continue to cook on the second side until golden-brown and crispy, about 3 minutes longer. 7.Īdd the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is a deep golden-brown and the chicken is beginning to look cooked around the edges. 6.Īdd the oil to the hot pan and heat another 10 seconds. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture, then the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken. Season the flour with 1/4 teaspoons salt, the eggs with 1/4 teaspoons salt and the breadcrumbs with 1/2 teaspoon salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Preheat a large skillet over medium heat.
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