Page 76 - 2016TOHCookbook

Chicken Marsala ala DeRenzo
DeRenzo Family | NORTHPORT, NY
“The rich mushrooms from Northern Italy (Parma) and Marsala wine from Southern Italy and Sicily, our family regions, create a flavorful gravy for this delicious family favorite.” TOM DERENZO
INGREDIENTS
Serves 4
1 cup all-purpose flour
2 tablespoons seasoning mix
(recipe follows)
1 pound boneless skinless chicken
breasts, each breast cut in half horizontally and pounded to 3∕16 inch thickness
2 tablespoons olive oil
6 tablespoons unsalted butter
1 pound cremini or baby bella
mushrooms, sliced
1 1⁄2 cups Marsala cooking wine
2 cups chicken stock
Salt
Ground black pepper
Chopped chives, for garnish
Seasoning mix:
5 tablespoons paprika
4 tablespoons salt
2 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons cayenne pepper 2 tablespoons dried oregano 2 tablespoons dried thyme
PREPARATION:
1. In a shallow bowl, combine the flour and seasoning. Dredge both sides of the chicken breasts in the seasoned flour mixture and shake to remove any excess flour. Transfer to a large plate.
2. Heat the oil in a large skillet over medium heat until hot but not smoking. Add2 tablespoons of the butter and swirl until melted. Working in batches, cook the chicken until golden brown on both sides, about 3 minutes per side.
PAGE 66 | UMASS DINING