THE HAMMONTONIAN | APRIL 2022 | P . 23
GABY MANNINO ’ S CHICKEN MARSALA
two tablespoons of butter in a pan with the oil over medium-high heat . Cook chicken , flipping just once , until chicken is golden .
Remove chicken to separate dish . Add one tablespoon of butter to pan . Add the mushrooms . Keep the mushrooms moving . Cook until they begin to brown . Add garlic , broth and marsala to the pan . Use a wooden spoon to help remove the brown bits from the bottom of the pan . The excess flour from the chicken and the butter will help make a roux . Add in the marsala and the broth . Bring the liquid to a boil , then add the cream . Cook for another 10 to 15 minutes until reduced and darker .
Add chicken back to pan and any juices accumulated on the plate .
Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more , 2 to 3 minutes . Sprinkle with parsley ( optional ).
GABRIELLA MANNINO TOMASELLO STIRRING HER CHICKEN MARSALA .
1½ pounds boneless skinless chicken breasts , pounded 1 / 4-inch thick or chicken tenderloins 3 tablespoons all-purpose flour Salt Freshly ground black pepper 1 tablespoon olive oil 3 tablespoons unsalted butter , divided 8 ounces sliced and washed cremini mushroom
3 tablespoons finely chopped shallots , from 1 medium shallot 2 cloves garlic , minced 2 / 3 cup chicken broth 2 / 3cup dry Marsala wine 2 / 3 cup heavy cream 2 tablespoons chopped fresh Italian parsley
Salt and pepper both sides of your chicken . Melt
CHICKEN MARSALA