Voodoo Chicken Recipe
The Barefoot Contessa Chicken Marsala is a classic Italian dish that is both elegant and comforting. This recipe combines tender chicken breasts with a rich and flavorful Marsala wine sauce. It's the perfect dish to impress your guests or enjoy for a cozy dinner at home.
Prep Time: 15 minutes Cook Time: 30 minutesIngredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions:
- Place the chicken breasts between two sheets of plastic wrap and pound them to 1/4-inch thickness using a meat mallet or rolling pin.
- In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter with the remaining 2 tablespoons of olive oil. Add the sliced mushrooms and cook for 5 minutes, or until they release their moisture and start to brown.
- Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a boil and cook for 2 minutes to reduce slightly.
- Reduce the heat to low and stir in the heavy cream. Return the chicken breasts to the skillet and simmer for 5 minutes, or until the