This recipe is in Chinese. Here is a translation of the recipe and a comment in English:
Recipe:
4 portions Ingredients: 3/4 cup of instant flour, such as Wondra 2 teaspoons of coarse salt 1/2 teaspoon of fresh pepper 4 boneless, skinless chicken breasts (about 5 ounces), butterfly and crushed to 3/8 inch thick 5 tablespoons of extra virgin olive oil, separated 10 ounces of cremini mushrooms, sliced thinly 1 cup of dry Marsala wine 1 clove of garlic, chopped 3 tablespoons of freshly squeezed lemon juice (1 lemon) 2 tablespoons of unsalted butter 2 tablespoons of chopped parsley leaves, plus more for serving
Directions: 1. Mix flour, salt, and pepper in a large and shallow dish; set aside. Heat a large pot over medium-high heat until very hot. Dredge chicken in seasoned flour, shaking off excess; set aside. Add 3 tablespoons of oil to the skillet. When the oil shimmers, add chicken and cook until lightly browned, about 3 minutes. Flip and cook for another 3 minutes. Transfer chicken to a plate; set aside and keep warm. If necessary, wipe skillet clean. 2. Heat remaining 2 tablespoons of oil in the same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are deep golden brown, all released liquid has evaporated, 5 to 7 minutes. 3. Remove skillet from heat and add wine. Return skillet to heat and scrape any browned bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.
Comment:
This recipe for chicken with Marsala wine and mushrooms sounds delicious! The combination of flavors and textures is sure to be a hit. I appreciate the detailed instructions and the use of fresh ingredients. I cant wait to try this recipe out for myself!
26.04.2023 @ 20:46
This recipe is in Chinese. Here is a translation of the recipe and a comment in English:
Recipe:
4 portions
Ingredients:
3/4 cup of instant flour, such as Wondra
2 teaspoons of coarse salt
1/2 teaspoon of fresh pepper
4 boneless, skinless chicken breasts (about 5 ounces), butterfly and crushed to 3/8 inch thick
5 tablespoons of extra virgin olive oil, separated
10 ounces of cremini mushrooms, sliced thinly
1 cup of dry Marsala wine
1 clove of garlic, chopped
3 tablespoons of freshly squeezed lemon juice (1 lemon)
2 tablespoons of unsalted butter
2 tablespoons of chopped parsley leaves, plus more for serving
Directions:
1. Mix flour, salt, and pepper in a large and shallow dish; set aside. Heat a large pot over medium-high heat until very hot. Dredge chicken in seasoned flour, shaking off excess; set aside. Add 3 tablespoons of oil to the skillet. When the oil shimmers, add chicken and cook until lightly browned, about 3 minutes. Flip and cook for another 3 minutes. Transfer chicken to a plate; set aside and keep warm. If necessary, wipe skillet clean.
2. Heat remaining 2 tablespoons of oil in the same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are deep golden brown, all released liquid has evaporated, 5 to 7 minutes.
3. Remove skillet from heat and add wine. Return skillet to heat and scrape any browned bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.
Comment:
This recipe for chicken with Marsala wine and mushrooms sounds delicious! The combination of flavors and textures is sure to be a hit. I appreciate the detailed instructions and the use of fresh ingredients. I cant wait to try this recipe out for myself!