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Carmine’s Chicken Marsala


CHICKEN MARSALA
Carmine’s Restaurant Recipe

1 cup flour
salt and freshly ground black pepper
6 (1 1/2 oz.) chicken cutlets
1/2 cup vegetable oil
1 tablespoon unsalted butter
1 large shallot, finely chopped
2 cups sliced cremini mushrooms
1/2 cup Marsala wine
1 cup Brown Sauce (Recipe Below)

Spread the flour on a large plate and season it with salt and pepper. Coat the chicken with flour and shake off any excess. In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the cutlets, one at a time, and cook them for about 2 minutes or until they are lightly browned all over. Set them aside on a plate to collect and juices that accumulate.

Discard the oil from the pan. Reduce the heat to medium and add the butter. When it is melted, add the shallots and cook them, stirring, for about 2 minutes or until they are lightly browned and softened. Add the mushrooms to the pan and increase the heat to high, Cook them for 2 minutes without stirring. Stir them and then cook them for 2 minutes longer without stirring. Remove the pan from the heat and add the wine. Return the pan to the heat and cook the sauce for about 1 minute until it is bubbling. The wine may flame but will die out after a minute or so.

Add the brown sauce, reduce the heat to medium, and let the sauce simmer for 2 to 3 minutes. Season it to taste with salt and pepper. Transfer the cutlets to the platter, ladle the sauce over them and serve.

Carmine’s Brown Sauce:
1/2 cup unsalted butter
1 rib celery, cut into 1 inch pieces
1/2 onion, peeled and chopped
1/2 carrot, peeled and chopped
few prigs fresh thyme
6 cups beef stock
1/2 cup all purpose flour
salt and freshly ground black pepper

In a large saucepan, melt the butter over medium heat. When the butter is hot, add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes or until the vegetables are tender and golden brown.

Meanwhile, in a large pot set over medium-high heat, bring the beef stock to a boil. Sprinkle the flour over the vegetables and stir them continuously for about 5 to 6 minutes or until the flour is absorbed. Add 3 cups of the hot stock to the flour mixture and whisk it until it is combined. Add the rest of the stock and whisk it well. Reduce the heat to low and gently simmer it for 1 hour, skimming off any fat from the surface and making sure the liquid does not boil.

Strain the sauce through a fine-mesh sieve into a bowl. Season it to taste with salt and pepper and set it aside. Or transfer it to a tightly lidded storage container and refrigerate it for up to 1 week or freeze it for up to 3 months.

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