Chicken Marsala

🥘 Ingredients

• basmati rice
  1 c
• butter
  2 tbsp
• button mushrooms
  8 oz
• chicken breasts
  24 oz
• chicken stock concentrate
  2 unit
• flour
  1 c
• garlic
  4 clove
• olive oil
  4 tsp
• parsley
  ½ oz
• pepper
• salt
• shallot
  2 unit
• sour cream
  4 tbsp
• water
  3 c
• zucchini
  2 unit

🍳 Cookware

• pot
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Bring water and a large pinch of salt to a boil in a pot . Once boiling, add basmati rice . Cover and reduce to a low simmer for ⏱️ 20 minutes , until tender. Halve zucchini lengthwise, then thinly slice into half-moons. Thinly slice button mushrooms . Mince garlic . Finely chop parsley . Halve, peel, and mince shallot .

   water: 2 c, salt, basmati rice: 1 c, zucchini: 2 unit, button mushrooms: 8 oz, garlic: 4 clove, parsley: ½ oz, shallot: 2 unit
2. 

   2

   In a large pan , heat a large drizzle of olive oil over high heat. Add the zucchini. Cook, tossing, for 7-10 minutes, until golden brown. Season with salt and pepper . Remove pan from heat.

   olive oil: 4 tsp, pepper
3. 

   3

   Place your hand on top of chicken breasts . Slice into the middle of the meat (parallel to the cutting board). Open up like a book, then cover with a piece of plastic wrap. Pound with a heavy pan or mallet until ½-inch thick. Repeat with the other chicken breasts. Season the chicken with salt and pepper. Set aside ¼ cup flour . Coat the chicken on all sides with the remaining flour, shaking of any excess. Heat a large drizzle of oil in another large pan over medium-high heat. Working in batches, if necessary, sear the chicken 2-3 minutes per side, until golden brown and cooked through. Remove from pan and set aside to rest, tented loosely with foil.

   chicken breasts: 24 oz, flour: 1 c
4. 

   4

   Heat butter in the same pan over medium-high heat. Add the mushrooms. Cook, tossing, for 4-5 minutes, until softened. Add the shallots, garlic, and 2 additional tablespoons butter to the pan. Cook 1-2 minutes, until fragrant.

   butter: 2 tbsp
5. 5

   Finish the Marsala sauce: Add the reserved ¼ cup flour to the pan. Cook, stirring, for ⏱️ 1 minutes . Whisk chicken stock concentrate and water into the pan until the sauce thickens. Reduce heat to low, and stir in sour cream and half the parsley. Season with salt and pepper.

   chicken stock concentrate: 2 unit, water: 1 c, sour cream: 4 tbsp
6. 6

   Plate: Reheat the zucchini if necessary. Serve the chicken cutlets on a bed of basmati rice alongside the zucchini. Spoon the Marsala sauce over the plate, garnish with the remaining parsley, and enjoy!