[ad_1]
Served rooster marsala with parmesan mashed potatoes.
SAN DIEGO — This rooster marsala recipe got here from my days at Sante Restorante in La Jolla. Tony Bon Sante got here out to La Jolla from New York and dazzled San Diegans for 20 years earlier than retiring and shifting again to New York. We served rooster marsala with parmesan mashed potatoes.
Rooster Marsala
- 2 complete boneless breasts of rooster break up lengthwise or 4 filets
- 1/2 cup flour
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 3 tbsp olive oil
- 2 tbsp butter
- Kosher salt & pepper for seasoning
SAUCE
- 2/3 cup candy marsala wine
- 1 cup rooster broth
- 1/2 cup heavy cream
- 1/4 shallots tremendous cube
- 6 oz. cremini mushrooms sliced
- 1 tbsp. butter
- 1/4 cup Italian parsley chopped (contemporary after all)
Use rooster breast filets or break up complete breast length-wise. Then season it with salt, pepper, and garlic powder, dredge in flour.
In a medium-high warmth pan, add olive oil and butter. Sauté one aspect till it is browned after which flip.
Add mushrooms, shallots, and butter. Then proceed to cook dinner for about 3-4 minutes.
Deglaze it with marsala wine and broth, carry to a sluggish boil and cut back the liquid by 1/3.
Then add cream, carry to a boil once more, then decrease warmth and simmer for 3-4 minutes.
End with contemporary chopped parsley and serve.
[ad_2]
Source link