Thursday, December 31, 2009

Marsala Butter Chicken

Prep: 15 minutes     Cook: 25 minutes     Makes: 4 servings

4 boneless skinless chicken breast halves ( I used chicken tenderloins)
salt and ground black pepper
all-purpose flour
3 tablespoons of extra virgin olive oil
12 whole garlic cloves, cut in half
1 bag (16 ounce) peeled baby carrots
3 tablespoons unsalted butter
1 cup of Marsala wine
1 cup of low sodium chicken broth
2 tablespoons of sugar
1 teaspoon of kosher salt
1/2 teaspoon of coarsely ground black pepper
2 teaspoons of fresh thyme leaves ( You can substitute 1 teaspoon of dried thyme leaves for the fresh. That is what I did)

1. Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound to 1/4 inch thick. Remove plastic. Season with salt and pepper. Place flour on a shallow dish. Coat both sides of chicken in flour; shake off excess. In a large skillet, fry chicken in 2 tablespoons of hot oil over medium-high heat for 2 to 3 minutes on each side or until golden. Transfer to a plate; set aside.

2. In the same skillet, over medium-high heat, heat the remaining 1 tablespoon of oil. add the garlic and cook and stir for 2 minutes or until the garlic starts to turn golden brown. Add the carrots and butter; cook and stir for another 2 minutes. Add the wine and the broth. Stir in the sugar, salt, pepper, and thyme. Bring to a boil; reduce heat to medium. Cook for about 10 minutes or until the liquid is reduced by half. Return chicken and juices to the pan, coating with sauce. Simmer for another 5 minutes or until sauce has thickened.

(adapted from Sandra Lee cookbook)

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