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63
ENTRÉES
CHICKEN MARSALA
This elegant meal is easy enough to prepare any night of the week.
2 leeks, white parts only
1 pound cremini mushrooms
3½ ounces shiitake mushrooms
¼ cup marsala wine
½ cup chicken broth, low
sodium
2 tablespoons cornstarch
3 tablespoons unsalted
butter, divided
1 teaspoon kosher salt,
divided
½ teaspoon freshly ground
pepper, divided
2½ pounds chicken breast,
thinly sliced
¼ cup unbleached,
all-purpose flour
Makes 8 servings
Approximate preparation time: 30 to 35 minutes
Insert the slicing disc assembly, adjusted to 2mm, into the large
work bowl of the Cuisinart
®
Food Processor, and slice the leeks.
Remove and wash well in cold water to remove any dirt; dry well.
Rinse the work bowl of any dirt from the leeks. Adjust the slicing
disc to 6mm and slice the mushrooms. Remove and reserve.
Replace the slicing disc with the large metal chopping blade and
process the Marsala, broth and cornstarch together; reserve.
Put 1 tablespoon of butter into a large skillet over medium
heat. When butter melts, add the leeks, mushrooms, ½
teaspoon of salt. and ¼ teaspoon of pepper to the skillet. Stir
vegetables and sauté until very soft, about 8 to 10 minutes;
reserve.
While vegetables are cooking, sprinkle the chicken on both
sides with remaining salt and pepper. Dredge in flour, tapping
away any excess flour. Add remaining butter to the skillet and
sauté chicken until golden on both sides, about 3 to 5 minutes
on each side; remove and reserve. Return the mushroom
mixture to the skillet and add the Marsala mixture; bring to a
simmer until the sauce thickens, about 4 minutes. Taste and
adjust seasoning accordingly. Return the chicken to the skillet
to heat through in the simmering sauce. Serve immediately.
Nutritional information per serving:
Calories 252 (22% from fat)
|
carb. 12g
|
pro. 35g
|
fat 6g
|
sat. fat 3g
|
chol. 93mg
|
sod. 446mg
|
calc. 33mg
|
fiber 1g
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