I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Chicken Marsala

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This is a flavorful and romantic recipe.  It’s also delicious.  Serve with pasta, or a wild rice and basmati pilaf.  The best part is that you can make this delicious recipe in 30 minutes or less! Shown here with Vanilla-Scented Butternut Squash Risotto.

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Chicken Marsala

Scale

Ingredients

  • 2 (6 – 8 ounce) boneless, skinless chicken breast halves, cut in halves and pounded thin
  • Potato starch or all-purpose flour
  • 1 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 3 cups thinly sliced cremini, button or shitaki mushrooms
  • 2 tablespoons thinly sliced scallions
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon paprika
  • 3/4 cup Marsala
  • 1 teaspoon Rain’s Choice pure Vanilla Extract
  • 1 cup regular or reduced-sodium chicken broth
  • Freshly ground pepper and salt to taste
  • Fresh parsley or chives as garnish

Instructions

  1. Place about 1/3 cup of potato starch, or all-purpose flour in a bowl. Pat chicken breasts dry with a paper towel and then dip each piece lightly into the starch. Shake off any excess.
  2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
  3. Transfer to a plate and set aside.
  4. Add 1 tablespoon of the remaining butter to the pan and add the scallions and mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
  5. Add the Marsala wine and vanilla extract and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has reduced slightly.
  6. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has reduced, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped parsley or chives and serve immediately.

Notes

Serves 4

 
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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