1 to 2 tablespoons fresh rosemary, coarsely chopped
2 tablespoons toasted pine nuts
2 tablespoons finely minced shallots
Butter
Olive oil
Pepper
Salt
Flour
Instructions
Soak raisins in marsala wine. I usually start this in the morning
but if not just pour wine over raisins in a glass dish, cover, and
microwave for 30 to 45 seconds so the raisins plump up in the
wine. Trim fat and tendons from chicken breast. Holding
breast flat on a cutting board use a sharp knife to cut each
breast lengthwise into two or three thin flat pieces, each 1/4
inch thick or so.
Mix 1 cup of flour with about 1/2 teaspoon of salt and 1/4
teaspoon fresh ground pepper. Dredge the chicken cutlets in
the flour mixture. In a large nonstick frying pan melt 2
tablespoons each butter and olive oil. On medium heat cook
the chicken, three or four slices at a time, for three or four
minutes on each side, until barely cooked through. Add more
butter and olive oil as needed. Set meat aside to rest while
preparing sauce.
In the same pan add the shallots and saute in the remaining
olive oil/ butter mixture until translucent. Put two tablespoons
of flour in the pan to absorb the fats and cook for 1 to 2
minutes to make a roux. Whisk in the white wine to deglaze
the pan, cooking for 2 or three minutes, then add the chicken
stock and whisk while simmering until the sauce is smooth.
Correct seasoning with salt and pepper to taste. This much of
the recipe can be done early in the day, and the final portion
right before serving. Add the drained raisins and the rosemary
to the sauce and bring to a simmer. Submerge the chicken in
the sauce and simmer for 5 to 10 minutes, which will thicken
the sauce slightly. Add more chicken stock if needed.
Plate one or two of the chicken cutlets with a generous
spoonful of sauce and raisins for each serving.. Sprinkle some
pine nuts over the chicken.
Serving
Suggestions
With mashed potatoes or rice (brown, white, wild or a mixture) and a green vegetable
Originally Submitted
1/27/2014
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