Chicken Marsala

>> Lunes, Marso 21, 2011

Chicken Marsala
Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.

4 tablespoons butter, divided
¼ teaspoon black pepper, divided
Cooking spray
3 tablespoons all-purpose flour
1 (8-ounce) package presliced mushrooms
¾ cup fat-free, less-sodium chicken broth
2 tablespoons finely chopped shallots
½ cup dry Marsala wine
1 tablespoon minced fresh garlic
½ cup frozen green peas
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons half-and-half
¼ teaspoon salt, divided
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

1. Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a ¼-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with ⅛ teaspoon salt and ⅛ teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
4. Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, ⅛ teaspoon salt, and ⅛ teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

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