Marsala Chicken & Lentils
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Credit: Courtesy of Canadian Lentils
3 medium chicken breasts, skin removed
salt and ground black pepper, as needed
6 Tbsp (90 mL) all purpose flour
3 Tbsp (45 mL) canola oil
1 Tbsp (15 mL) unsalted butter
1 Tbsp (15 mL) finely chopped shallots
1 garlic clove, minced
3 cups (750 mL) fresh sliced shiitake or cremini mushrooms
½ cup (125 mL) Marsala wine
½ cup (125 mL) chicken stock
¾ cup (175 mL) 35% cream
1 cup (250 mL) cooked green lentils
salt and ground black pepper, to taste
2 Tbsp (30 mL) chopped fresh parsley
1. Place a layer of plastic wrap on a cutting board. Lay the chicken breasts down, with space in between each and cover with another layer of plastic wrap. Gently pound the chicken breasts with a flat mallet, or the side of a wine bottle, until they reach about ¼ inch (0.6 cm) thickness. Cut each breast in half. Season both sides with salt and pepper and dredge in flour. In a large skillet, heat canola oil and add the chicken, cook in batches to avoid overcrowding. Cook the chicken until golden on both sides and until almost cooked through. Remove the chicken from the pan and reserve.
2. Melt the butter in the pan and add the shallots, garlic, and mushrooms. Cook until the mushrooms are golden. Remove from the pan and reserve.
3. Add the marsala wine to deglaze the pan and cook for 1 minute. Add the stock and cream. Simmer until the liquid thickens. Add the reserved mushrooms, lentils, and chicken back into the pan, and bring to a simmer. Season with salt and pepper.
4. Garnish with fresh chopped parsley and serve.
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