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Pan-Roasted Chicken Breasts With Marsala

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Ingredients

Adjust Servings:

	4 chicken breasts (bone-in skin-on, about 3 lb/1.5 kg)
	1/4 cup minced shallot
	8 fresh sage leaves (or 1 tsp/5 ml crumbled dried)
	2/3 cup chicken stock
	74 ml dry marsala or 74 ml dry sherry
	1 teaspoon lemon juice
	salt
	pepper
	vegetable oil
	butter (optional)

Nutritional information

286.4

Calories

125 g

Calories From Fat

13.9 g

Total Fat

4 g

Saturated Fat

94 mg

Cholesterol

150.7 mg

Sodium

3.7 g

Carbs

0 g

Dietary Fiber

0.8 g

Sugars

31.5 g

Protein

214g

Serving Size

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Pan-Roasted Chicken Breasts With Marsala

Name: Pan-Roasted Chicken Breasts With Marsala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: : 4; : 1/4; : 8; : 2/3; : 74; : 1

Features:

Cuisine:

American

This was excellent. I only made three breasts but kept the measurements the same for the sauce. One breast was roasted skinless for me but it was still nice and juicy. I didn't add any butter or cornstarch to the sauce. It was perfect the way it was.

60 min
Serves 4
Easy

Ingredients

Directions

Pan-Roasted Chicken Breasts With Marsala, Get the taste and texture of roasted chicken by pan-roasting pieces with a quick pan sauce Make sure to use a heavy-bottomed pan, such as a cast-iron skillet The butter thickens and enriches the sauce, but if you don’t want to add the extra fat, stir in 1/2 tsp (2 mL) cornstarch dissolved in a little stock or water and boil for 30 seconds From HomeMaker’s , This was excellent I only made three breasts but kept the measurements the same for the sauce One breast was roasted skinless for me but it was still nice and juicy I didn’t add any butter or cornstarch to the sauce It was perfect the way it was , Get the taste and texture of roasted chicken by pan-roasting pieces with a quick pan sauce Make sure to use a heavy-bottomed pan, such as a cast-iron skillet The butter thickens and enriches the sauce, but if you don’t want to add the extra fat, stir in 1/2 tsp (2 mL) cornstarch dissolved in a little stock or water and boil for 30 seconds From HomeMaker’s

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Steps

1 Done	Season Both Sides of the Breasts With Salt and Pepper. in Heavy-Bottomed Skillet, Heat 1 Tbsp (15 M L) Oil Over Medium-High Heat; Fry Chicken, Skin Side Down, Until Skin Is Browned, About 5 Minutes.
2 Done	Turn Chicken; Transfer Skillet to 450f (230c) Convection Oven or 475f (240c) Conventional Oven. Bake, Basting Chicken With Pan Juices After 10 Minutes, Until No Longer Pink in Centre, 16 to 20 Minutes. Remove from Oven (wrap Handle of Skillet in Oven Mitt); Transfer to Serving Platter and Keep Warm.
3 Done	Pour Off All but 1 Tbsp (15 M L) Fat from Pan; Fry Shallots Over Medium-High Heat, Scraping Up Any Brown Bits, Until Translucent, About 2 Minutes. Add Sage; Fry Until Shallots Are Lightly Browned, About 1 Minute. Stir in Stock and Wine; Boil Until Reduced by Two-Thirds. Remove from Heat. Cut 2 Tbsp (30 M L) Butter (if Using) Into Pieces; Stir Into Sauce. Stir in Lemon Juice; Spoon Over Chicken.