Chicken Marsala with Lemon Broccolini
This was our Sunday night dinner last week and it was surprisingly a total crowd pleaser. You never know with the kids but Parker's been asking for this "yummy chicken" ever since so it's back on the menu this week. We did it as chicken but just as easy to do with turkey or (gasp!) veal cutlets and throw it together with a side of penne for the kids and everyone's happy!
Ingredients:
2 bunches of broccolini
3 Tbls olive oil
salt & pepper, to taste
1 lemon, halved (1/2 thinly sliced, 1/2 juiced)
2 Tbls unsalted butter
2 cloves garlic, thinly sliced
4 c. sliced mushrooms
1 1/2 lbs chicken cutlets
1/3 c. flour
2/3 c. dry Marsala wine
2/3 c. low sodium chicken broth
2 Tbls chopped fresh parsley (optional)
Directions:
1. Preheat the broiler. Toss the broccolini with 1 Tbls olive oil, 1/4 tsp salt & a little pepper on a baking sheet. Add lemon slices and put under the broiler until the broccolini is tender and just before it starts to char (about 5 min.) Set aside & cover to keep warm.
2. Heat 1 Tbls butter and garlic in a non-stick skillet over medium-high heat. Add the mushrooms and cook until browned and liquid evaporates (about 5 min.) Transfer to a bowl.
3. Pound the chicken to an even thickness. Mix flour, 1/2 tsp salt and a few grinds of pepper in a shallow dish. Dredge the chicken in the flour. Heat 1 Tbls oil in the skillet over medium-high heat. Add chicken to the pan and cook until browned and cooked through (about 2-3 min. per side), transfer to a plate. Repeat with remaining Tbls olive oil & chicken, transfer to plate.
4. Increase heat to high. Add wine & cook until reduced by half (about 2 min.) Add broth & cook until reduced by half. Add mushrooms & remaining Tbls of butter. Remove from heat and stir in parsley and 1 Tbls lemon juice. Spoon sauce over the chicken and serve!
Ingredients:
2 bunches of broccolini
3 Tbls olive oilsalt & pepper, to taste
1 lemon, halved (1/2 thinly sliced, 1/2 juiced)
2 Tbls unsalted butter
2 cloves garlic, thinly sliced
4 c. sliced mushrooms
1 1/2 lbs chicken cutlets
1/3 c. flour
2/3 c. dry Marsala wine
2/3 c. low sodium chicken broth
2 Tbls chopped fresh parsley (optional)
Directions:
1. Preheat the broiler. Toss the broccolini with 1 Tbls olive oil, 1/4 tsp salt & a little pepper on a baking sheet. Add lemon slices and put under the broiler until the broccolini is tender and just before it starts to char (about 5 min.) Set aside & cover to keep warm.
2. Heat 1 Tbls butter and garlic in a non-stick skillet over medium-high heat. Add the mushrooms and cook until browned and liquid evaporates (about 5 min.) Transfer to a bowl.
3. Pound the chicken to an even thickness. Mix flour, 1/2 tsp salt and a few grinds of pepper in a shallow dish. Dredge the chicken in the flour. Heat 1 Tbls oil in the skillet over medium-high heat. Add chicken to the pan and cook until browned and cooked through (about 2-3 min. per side), transfer to a plate. Repeat with remaining Tbls olive oil & chicken, transfer to plate.
4. Increase heat to high. Add wine & cook until reduced by half (about 2 min.) Add broth & cook until reduced by half. Add mushrooms & remaining Tbls of butter. Remove from heat and stir in parsley and 1 Tbls lemon juice. Spoon sauce over the chicken and serve!
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