Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken marsala. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chicken Marsala is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken Marsala is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have chicken marsala using 32 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Marsala:

1. Take Beef Stock
2. Get 3 lb Beef Bones, cut into small chunks
3. Get 2 Ribs Celery, cut into small pieces
4. Make ready 1 large Carrot, cut into 1-inch pieces
5. Take 1 Onion, cut into 1-inch pieces
6. Make ready 1/2 small Leek, rinsed and cut into 1-inch pieces
7. Take 1/2 cup Tomato Paste
8. Prepare 6 Peppercorns
9. Get 3 Beef Bouillon Cubes
10. Get 2 clove Garlic
11. Get 1/4 bunch Flat-Leaf Parsley
12. Make ready 1 Few Sprigs Fresh Thyme
13. Prepare 1 small Bay Leaf
14. Make ready Brown Sauce
15. Take 1/2 cup Unsalted Butter
16. Get 1 Rib Celery, cut into 1-inch pieces
17. Get 1/2 Onion
18. Prepare 1/2 Carrot, peeled and chopped
19. Prepare 1 Few Sprigs Fresh Thyme
20. Make ready 1/2 cup Flour
21. Make ready 1 Salt and Ground Black Pepper
22. Make ready 6 cup Beef Stock (see Beef Stock)
23. Take Chicken Prep.
24. Prepare 1 cup Flour
25. Make ready 1 Salt and Ground Black Pepper
26. Make ready 6 1 1/2 Oz. Chicken Cutlets
27. Take 1/2 cup Vegetable Oil
28. Prepare 1 tbsp Unsalted Butter
29. Take 1 large Shallot, Finely Chopped
30. Prepare 2 cup Sliced Cremini Mushrooms (6-7 Oz.)
31. Prepare 1/2 cup Marsala Wine
32. Make ready 1 cup Brown Sauce (see Brown Sauce)

Instructions to make Chicken Marsala:

1. Preheat Oven to 450
2. Rinse bones under cold water to remove blood
3. spread celery, carrots, leeks, onions in large roasting pan and place bones on top. Spread tomato paste over the bones. Roast for 30-40 min., stirring occasionally until bones are browned
4. transfer bones and vegetables to a large stockpot, add peppercorns, bouillon cubes, garlic, parsley, thyme, and bay leaf
5. set the roasting pan over medium high heat and stir in 1/2 cup of water. when the water boils, scrape the browned bits off the bottom of the pan to deglaze it. Pour the deglazed liquid into the stockpot. Add enough cold water to cover the bones by 2-2 1/2 inches.
6. Bring to a boil over medium heat. Reduce heat and simmer for 2-3 hours until fully flavored.
7. Strain into a large bowl and discard bones and vegetables
8. Cool gradually, moving from room temperature to fridge to freezer. Keeps for six months frozen.
9. In a large saucepan, melt the butter over medium heat. When the butter is hot, add the celery, onion, carrots, thyme and cook for 4-5 min. or until the vegetables are tender and golden brown
10. Meanwhile, in a large pot over medium-high heat, bring the beef stock to a boil
11. Sprinkle the flour over the vegetables and stir continuously for 5-6 min. until the flavor is absorbed
12. Add 3cups of hot stock to the flour mixture and whisk until it is combined. Add the rest of the stock and whisk it well. Reduce heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure the liquid does not boil
13. Strain the sauce through a fine mesh sieve into a bowl. Season to taste with salt and pepper. Can refrigerate for up to a week or freeze for up to 3 months.
14. Spread the flour on a large plate and season with salt and pepper. Coat the chicken and shake off any excess.
15. In a large saute pan, heat the oil over medium high heat. When the oil is hot, add the cutlets, one at a time, and cook them for ~2 min. a side until lightly browned all over. Set them aside on a plate to collect the juices that accumulate.
16. Discard the oil from the pan. Reduce the heat to medium and add the butter. When it is melted, add the shallots and cook them, stirring for about 2 minutes or until they are lightly browned and softened
17. Add the mushrooms to the pan and increase the heat to high. Cook for 2 minutes without stirring. Stir them and then cook for 2 minutes longer without stirring. Remove the pan from the heat and add the wine. Return the pan to the heat and cook the sauce for 1 min. until bubbling. The wine may flame but will die out after a minute or so.
18. Add the brown sauce, reduce the heat to medium, and let simmer for 2-3 min. Season to taste with salt and pepper.
19. Transfer cutlets to a platter, ladle the sauce over them and serve
20. Ready to serve and ENJOY!

So that’s going to wrap this up with this special food chicken marsala recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!