![]() Once the sauce has adequately reduced, turn the heat down to medium-low and add the remaining butter, whisking it in.Allow the liquid to reduce by half (about 3-4 minutes) while scraping the pan with a wooden spoon to remove the brown bits. ![]() Add the marsala and the chicken stock and turn the heat to high.Add the garlic to the pan along with a touch more olive oil and cook for approximately 1 minute until golden. Begin to cook the pasta to 1 minute less than al dente.Remove the pieces and place in the same plate as the mushrooms. You may need to work in batches to not overcrowd the pan. Sear the chicken slices until browned on both sides, roughly 6-7 minutes total. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the same pan.Remove the prosciutto and set it aside on a small plate. Add the prosciutto to the same pan and cook until browned, about 3-4 minutes. ![]() Season with salt and pepper, then remove the mushrooms from the pan and set them aside in a dish covered with tented foil. While you're waiting for the water to boil, heat a very large pan to medium heat and saute the mushrooms until they brown and release their water (about 5 minutes). Bring a pot of salted water (2 tablespoons of kosher salt per gallon of water) to boil.This should be discarded and not saved for later use. Note: You will have flour left after dredging. To make this process simpler, you can place all the pieces and the flour in a large Ziploc bag and shake. Next, dredge the chicken pieces in flour and shake off the excess.Liberally season the chicken pieces with salt and pepper. ![]()
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