Chicken Marsala over Risotto CakesBy · Dec 16 2010 · Comments
- 4 chicken breasts
- 3 tablespoon butter
- 2 cups crimini mushrooms, cleaned and sliced
- 2 cups Marsala cooking wine
- 1 cup flour
- ½ teaspoon white pepper
- ½ teaspoon kosher salt
- 2 tablespoons cream
- 2 tablespoons parsley
- Leftover risotto
- 1 tablespoon olive oil
Melt 2 tablespoons of butter in large sauté pan over medium/high heat. Add mushrooms and sauté until browned and soft, about 10-12 minutes. Remove mushrooms from pan and set aside.
Mix flour, salt and white pepper in a shallow bowl. Coat chicken breasts with flour mixture. Add one tablespoon of butter to sauté pan over medium/high heat. Add chicken and brown on both sides. Add wine and cover. Cook for 8 minutes, flipping once. Add mushrooms, cream and parsley and cook for 2 additional minutes as sauce thickens. Serve over risotto cakes.
Use your hands to form risotto into silver dollar size balls. Heat oil over high heat. Add risotto balls and press down with a spatula. Brown risotto cakes on both sides.