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Chicken Breast Marsala |
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Servings: makes 12 12 six to eight ounces boned and skinned chicken breast 1/2 teaspoon dried thyme 1/2 teaspoon oregano 3 cups demi glace 4 teaspoons worcstershire sauce 2 cups marsala wine, sweet 1/2 cup heavy cream 1/4 cup cognac Trim fat from chicken breast and flatten to 3/8 inch cutlet. Season with salt, fresh ground pepper, and worcestershire sauce. Set seasoned chicken breast aside. For 12 chicken breast use two 12 inch heavy skillets at the same time, to have more heat and space to cook. In each 12 inch heavy skillet heat 1 tablespoon of butter. When skillets and butter are hot, sear 2 chicken breast at a time on both sides and set aside. Cook remaining chicken breast the same way until all the chicken breast are cooked. Chicken breast should be slightly pink insde. Transfer all the breast to a platter and keep loosely covered with foil. Use same skillet and heat remaining butter until light brown. Add the chopped onions and saute until light gold. Add the mushrooms and cook, stirring frequently, until liquid from the mushrooms has evaporated and mushrooms begin to brown. Place the chicken breast back in the skillet with the mushrooms and flame with the cognac. Deglace`with the marsala wine and remove the chicken breast again and keep warm on the platter. Add demi glace and bring to simmer. Combine the sauce from both skillets into one skillet. Check for seasoning and reduce until the sauce has the right consistency. Stir in the heavy cream and place the chicken breast into the sauce. Bring to a simmer and make sure the chicken breast are hot. Place one chicken breast on individual plates, sprinkle with parsley and serve with noodles, or spaetzle. |
Rudi Lechner
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