Sunday, May 5, 2013

Chicken Marsala Parcels

I really wanted to make Chicken Marsala, but didn't want to make it the way I always 
make it: with pasta or smashed I looked to my favzy box of frozen pastry 
and decided it would be the perfect addition to the wine drenched chicken breasts.

First, butterfly and pound chicken breasts, between 2 sheets of plastic wrap.
You will need 2 pounded chicken breasts, for this recipe.

Remove the pounded chicken breasts from plastic wrap and dredge in:
1/3 c. flour
1 tsp dried basil
1/2 tsp sea salt
1/4 tsp cracked black pepper

heat 2 T oil in a saute pan, over medium heat

brown the dredged chicken breasts, remove from pan once cooked through 
(a few minutes on each side)

After you finish browning all of the chicken breasts (add a splash of oil to the pan
between each browning process, if needed), add the following to the pan, leaving
all the brown bits from the chicken in the pan:

1 T. butter
1/2 cup finely chopped white onion

Cook the onions for a couple minutes.

To the onions add 1 cup chopped portobello mushrooms.  Continue
cooking cook until the onions are translucent and the mushrooms are tender.

to the pan add:
1 cup Marsala wine and 1 cup chicken stock, heat until simmering then add:
roux (in a cup mix 1 T. flour with 2 T. chicken stock, use a fork to 
combined into a chunk-free slurry which will thicken the sauce)
1 T. brown sugar
4 T butter
sea salt and cracked pepper to taste

Continue to simmer the wine sauce, allowing the flavors to meld and sauce to thicken. 
 Then return the chicken, cut up into bite size chunks, to the pan. 

 Remove the chicken and sauce from heat and allow to cool completely, before 
wrapping in the puff pastries (this can be done the night before...chill in
the refrigerator, and pull out when you are ready to assemble the parcels)

 Puff Pastry.  Find it in the freezer section at the market.  Remove the 
puff pastry from the freezer the night before, place in the refrigerator. Pull out
of the refrigerator about 1/2 hour before assembling the marsala parcels

Use a rolling pin to lightly roll out each rectangle of pastry 
(2 rectangles of pastry, per box).

Then, have completely cooled chicken and sauce, 
along with shredded mozzarella ready to go.

Use a pizza wheel to cut the pastry into 2" by 3" sections. Place
a scoop of chicken and sauce in the middle of the pastry, and top
with a sprinkle of shredded mozzarella.  Keep the edges of the
pastry free of chicken and sauce.

 Top with another piece of pastry, 2" by 3" (this does not have to
be exact, at all) and press edges from top and bottom pastry together,
using the pad of your finger (or use the prongs of a fork).

Continue making parcels, until you run out of pastry.  Then gently
brush the top of each parcel with an egg wash (1 egg white, 2 T. water)
and if desired, crack black pepper and sea salt the tops.

Bake at 400 degrees for 20-25 minutes, until pastry is golden brown.


last minute I decided the parcels needed a sauce on in a saucepan I heated to boil:
1 cup Marsala wine
1 cup chicken stock
Roux (mix 2 T. butter & 1 T flour together into paste, before adding to
 the heated wine/stock, this will thicken the sauce- I used butter this time
to add a little richness to the sauce)
2 T. brown sugar
sea salt and cracked pepper to taste 

(why yes, this is the same thing the chicken, onions and mushrooms are 
soaking in, it needed to happen!)

Once the sauce boils for a couple of minutes, allowing the roux to fully cook through, 
reduce heat to simmer for a couple more minutes and it will be thick and delish.

I served the parcels with a loaded green salad and wild rice.

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