Chicken Masala

Chicken Marsala is one of my favor dish when I go to Italian restaurant.  I  love the sweet Marsala wine as perfume ingredient in the sauce.  I add in meaty mushroom to give dishes more texture.   Then milk for smooth cream taste and a touch tangy mustard to balance out the richness.   It's a very nice and comfort dish that I like to sever at fall or winter.  

 

Preparation:10 minutes.       

Cooking time:  10- 15 minutes.

Serve 2-3 people.

 

Ingredient:

 

1.  8- 10  slices chicken tenderloin.

 

2.    Baby portabella mushroom sliced.

 

3.  2 scallion diced.

 

 

Flavor:

 

Chicken marinate:

 
1.  1 teaspoon Italian season.

 

2.  1 table spoon Marsala.

 

3   1 tablespoon vegetable oil.

 

4.  Salt and black pepper.

 

5.  1/2cup all purpose flour.

 

* White meat from chicken are light in flavor and lack off oil and water consistency.  It's very easy you will overcook the meat.  That's why Chinese always marinate it first, give the flavor, add in any sort of liquid component, and oil. Flour is lightly coated to give nice color and keep chicken tender from browning, also is a thick ingredient for the sauce.  Now,  you have better control when you add in more ingredient during the cooking process.   

Sauce:

 1.  3-4 garlic rough chopped.

 

2.  1/4 cup Marsala wine.

 

3.  1/2 cup milk.

 

4.  1 tablespoon mustard.

 

5.  Salt, black and red pepper.

 

Add Italian season, Marsala wine and oil to chicken, massage the meat a little, chicken will absorb all the ingredients.  Then lightly coated flour ready for pan.

Heat the pan hot on high first, add in the oil light enough to coat all the bottom of pan, right after chicken.  When the chicken turn golden brown turn to another side. ( If the bottom of pan is getting dry, add in a little more oil).  Cook chicken 2 side golden brown then take it out by the side. ( Finish inside cooking later with sauce).

Reduce heat low, add in more oil if necessary.  Keep adding in mushroom, garlic and salt.  Turn the heat back to medium high, saute mushroom and garlic until soft and fragrance about 5 minutes.  Add in wine stir a little, then milk, black and red pepper, check the salt level, bring it to simmer.  Put chicken back in to the sauce.  Bath chicken about 1 minute on each side.  Sprinkle dice scallion on top before serving.