Food > Recipe Directory > Courses/Meal Type > Main Course > Pan-Roasted Chicken Breasts with Marsala

Pan-Roasted Chicken Breasts with Marsala Recipe

Pan-Roasted Chicken Breasts with Marsala

Homemakers Best Tested
By
The Homemakers Test Kitchen
Photography by
Homemakers Magazine: October 2005
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.

Ingredients

4 chickens breasts (bone-in skin-on) (about 3 lb/1.5 kg)
1/4 cup  (60 mL)  minced shallots
8 fresh sage leaves (or 1 tsp/5 mL crumbled dried)
2/3 cups  (150 mL)  chicken stock
1/3 cup  (75 mL)  dry Marsala or dry sherry
1 tsp  (5 mL)  lemon juice
Salt, pepper, vegetable oil and butter (optional)

Preparation

Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.

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.

Pour off all but 1 tbsp (15 mL) 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 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.

Makes 4 servings.

Serving(s)
4
Nutritional Information
Per serving: about
Calories 458
Protein 51 g
Fat (total) 24 g
Sat. Fat 6 g
Carbohydrate 3 g
Cholesterol 165 mg
Sodium 248 mg
Calcium 2 % RDI
Iron 9 % RDI
Vitamin A 6 % RDI
Folate 5 % RDI

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