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A traditional Italian dish EVERYONE will love! Pan-fried hen in probably the most superb marsala-mushroom cream sauce! YUM!
I don’t have marsala wine readily available however once I do, this marsala hen goodness is being made on repeat for weeks. And I imply, time and again for weeks. I serve it over pasta, I serve it over mashed potatoes, I serve it over rice – typically I simply serve it straight out of the pan with some crusty bread.
With the assistance of hen breast fillets, the hen will get pan-fried and cooks in a short time and evenly (thanks, fillets!). And the garlic-shallot-mushroom medley will get lined in probably the most heavenly, most epic marsala cream sauce. Sauce you’ll wish to placed on something and every thing.
Serve to pals. Serve to firm. Serve to household. Will probably be a real hit throughout assured. And with 40 minutes begin to end, dinner is roofed on weekends and weekdays. Win-win.
Creamy Hen Marsala: Often Requested Questions
A hen breast fillet is a trimmed, thin-sliced lower of meat taken from the breast portion of a hen, prized for his or her tenderness. They are perfect for fast, weeknight recipes as they’re conveniently portioned.
Marsala is a fortified wine and we advocate utilizing dry marsala wine over candy marsala wine because the latter may be very candy for a savory dish like this.
Madeira, sherry, port or pinot noir are nice alternate options.
Heavy cream (or heavy whipping cream) has one of many highest fats contents with about 36-40% fats. Half and half or complete milk are appropriate substitutes, however will yield a lighter end result.
- 1 ½ kilos boneless, skinless hen breast fillets
- Kosher salt and freshly floor black pepper, to style
- 9 tablespoons all-purpose flour, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ medium shallot, diced
- 8 ounces cremini or white button mushrooms, sliced
- ¾ cup hen inventory
- ½ cup dry marsala wine
- 2 tablespoons heavy cream
Forestall your display screen from going darkish
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Season hen with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge hen in 8 tablespoons flour till evenly coated.
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Warmth olive oil and butter in a massive forged iron skillet over medium warmth. Working in batches, add hen to the skillet in a single layer and cook dinner till golden brown and cooked via, reaching an inside temperature of 165 levels F, about 4-5 minutes per aspect; put aside.
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Add garlic, shallot and mushrooms, and cook dinner, stirring often, till mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to style.
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Whisk in remaining 1 tablespoon flour till evenly browned, about 1 minute.
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Stir in hen inventory and wine, scraping any browned bits from the underside of the skillet. Convey to a boil; cut back warmth and simmer, stirring often, till decreased and barely thickened, about 3-5 minutes.
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Stir in heavy cream; season with salt and pepper, to style. Return hen to the skillet.
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Serve instantly over mashed potatoes and crusty bread.
