John Myers
Chicken Fillet Slice in Marsala Sauce >>
The perfect chicken fillet slice in marsala sauce >> recipe with a picture and simple step-by-step instructions.
- 4 piece Chicken minute steaks of the halved fillets
- 125 g Small mushrooms from the glass
- 0,5 Lemon
- 1 Hand full of leaf parsley
- 2 tbsp Olive oil
- 100 ml Marsala dessert wine
- 3 tbsp Poultry stock from the jar
- 80 ml Cream
- Salt and pepper
- The last tomatoes from The garden
Preliminary remark
- You should actually use fresh mushrooms. But since small heads are rarely available, I opted for the glass version, it simply looks better.
- Cut the mushrooms into thin slices. Wash the parsley, shake dry, put 4 stalks aside and chop the rest. Wash the meat and pat dry.
- Heat 1 tablespoons of oil in a large pan and fry the fillet slices brown on both sides over high heat. Salt and pepper and set aside to keep warm (the microwave on the lowest setting is ideal for this).
- Add the remaining oil to the pan and fry the mushroom slices over medium heat. Tear off the lemon zest and add to the mushrooms with the juice. Add the parsley and spread the mushrooms over the meat and keep warm.
- Pour the marsala into the pan and reduce to a thick sauce over high heat. Add the stock and cream and reduce again briefly. If desired, season again with salt and pepper.
- Place the meat with the mushrooms on preheated plates and pour the sauce over them. Garnish with the tomato halves and parsley. We also had porcini mushroom risotto (see my cookbook)
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