Serve with mashed potatoes, pasta, or bread to soak up everything from the pan, and remember: sometimes it’s easier than you think to make your favorite restaurant dishes at home. The chicken is added back to the pan and everything is simmered together until the sauce is thickened.Įach bite is bursting with mouthwatering flavor, from the juicy chicken to the earthy mushrooms and the complex, sweet and savory sauce. The mushrooms are cooked in the same pan with shallots and garlic, then simmer in a glug of Marsala that’s added, along with chicken broth and thyme. Wait at least 5 minutes before slicing or chopping the chicken. Transfer chicken to a cutting board and loosely tent with foil don’t wipe out the skillet. The chicken is coated in flour before being added to the pan of hot olive oil, and De Laurentiis says you can use rice flour instead of wheat flour to keep this recipe gluten-free. While the pasta is cooking, cook the chicken for about 4-5 minutes per side in a heavy bottom skillet until golden and cooked through. ![]() You can cut regular boneless skinless chicken breasts in half so they are thinner, pounding them so they’re of even thickness, or you can look for thinly sliced breast meat at the store to cut out that step.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |