Pan-Roasted Chicken Breasts With Marsala
MAKE IT SHINE!
ADD YOUR PHOTO
Get the taste and texture of roasted chicken by pan-roasting pieces with a quick pan sauce. Make sure to use a heavy-bottomed pan, such as a cast-iron skillet. The butter thickens and enriches the sauce, but if you don't want to add the extra fat, stir in 1/2 tsp (2 mL) cornstarch dissolved in a little stock or water and boil for 30 seconds. From HomeMaker's.
- Ready In:
- 40mins
- Serves:
- Units:
1
Person talking
ingredients
- 4 chicken breasts (bone-in skin-on, about 3 lb/1.5 kg)
- 1⁄4 cup minced shallot
- 8 fresh sage leaves (or 1 tsp/5 mL crumbled dried)
- 2⁄3 cup chicken stock
- 74 ml dry marsala or 74 ml dry sherry
- 1 teaspoon lemon juice
- salt
- pepper
- vegetable oil
- butter (optional)
directions
- Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
- Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
- Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Pinaygourmet 345142
Contributor
@Pinaygourmet 345142
Contributor
"Get the taste and texture of roasted chicken by pan-roasting pieces with a quick pan sauce. Make sure to use a heavy-bottomed pan, such as a cast-iron skillet. The butter thickens and enriches the sauce, but if you don't want to add the extra fat, stir in 1/2 tsp (2 mL) cornstarch dissolved in a little stock or water and boil for 30 seconds. From HomeMaker's."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Get the taste and texture of roasted chicken by pan-roasting pieces with a quick pan sauce. Make sure to use a heavy-bottomed pan, such as a cast-iron skillet. The butter thickens and enriches the sauce, but if you don't want to add the extra fat, stir in 1/2 tsp (2 mL) cornstarch dissolved in a little stock or water and boil for 30 seconds. From HomeMaker's.