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Schreiber is one of the leading chefs at his parish’s annual dinner in Wisconsin.
In a shallow bowl, combine the flour and Cajun seasoning and stir to combine thoroughly. Coat the chicken breasts in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Stir in the remaining 2 tablespoons of butter. Add salt and pepper to taste and garnish with chopped chives. Serve immediately.
Recommended pairings:
www.ncregister.com
Recipe: Chicken Marsala
Ingredients:- 1/2 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms
- 3/4 cup marsala cooking wine
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
In a shallow bowl, combine the flour and Cajun seasoning and stir to combine thoroughly. Coat the chicken breasts in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Stir in the remaining 2 tablespoons of butter. Add salt and pepper to taste and garnish with chopped chives. Serve immediately.
Recommended pairings:
- Mushroom risotto
- Wild rice
- Blanched asparagus
Wisconsin Chef Derek Schreiber, With a Recipe for Chicken Marsala
Schreiber is one of the leading chefs at his parish’s annual dinner in Wisconsin.
