Best Chicken Thighs With Porcini Marsala Pan Sauce Recipes
CHEF JOHN'S CHICKEN MARSALA
Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.
Provided by Chef John
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Season chicken breasts all over with salt and pepper.
- Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
- Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
- Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
- Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
- Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.
Nutrition Facts : Calories 798.7 calories, Carbohydrate 26.8 g, Cholesterol 185.4 mg, Fat 39 g, Fiber 0.9 g, Protein 51.1 g, SaturatedFat 15.7 g, Sodium 2390.8 mg, Sugar 12.2 g
CHICKEN THIGHS WITH PORCINI-MARSALA PAN SAUCE
Delicious juicy chicken
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 9
Steps:
- Microwave 1/2 cup chicken broth with the Porcini Mushrooms until boiling. Cover the bowl and set aside.
- Preheat oven 350 degrees. In a saucepan add the 1 tbsp butter and olive oil. Season the chicken with salt and pepper and sear on both sides until golden brown. Transfer the pan to the oven. Bake until no longer pink about 20 to 30 minutes.
- Meanwhile drain the mushrooms through a fine-mesh strainer lined with a coffee filter. Reserve the liquid and chop the mushrooms.
- Remove the chicken from the oven. Remove the chicken and set aside and keep warm. drain off all fat from pan except about 2 tbsp. Add the shallots and the garlic and cook about 1 minute. Add the wine and scrap up any bits from bottom of pan. Reduce for about 5 minutes. Add the remaining chicken stock, mushroom soaking liquid and mushrooms. Bring to a boil and Cook 6 to 7 minutes until reduced to about 1/3 cup. Whisk in the butter 1 piece at a time until melted and incorporated into the sauce
- Add the chicken back to the pan and any accumulated juices. Cook 2 minutes. Serve with sauce and mushrooms on top.
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