From the kitchen
Camel Milk Chicken Marsala
Pan-seared chicken finished in a Marsala wine and mushroom sauce rounded out with camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 4 small boneless skinless chicken breasts, about 1 1/2 lb total
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 3 tbsp olive oil, divided
- 8 oz mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup pasteurized camel milk
- 1 tsp cornstarch
- 2 tbsp chopped parsley
Method
- Pound chicken to an even 1/2-inch thickness. Season with salt and pepper, then lightly coat in flour, shaking off excess.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in batches 3 to 5 minutes per side until 165°F. Transfer to a clean plate.
- Add remaining oil and mushrooms; cook 6 to 8 minutes until browned and their liquid evaporates.
- Pour in Marsala carefully, scraping unburned fond. Simmer 4 to 6 minutes until reduced by about half.
- Whisk milk with cornstarch, lower heat and add to the pan. Stir gently 2 to 3 minutes until lightly thickened.
- Return chicken and juices to warm through. Finish with parsley and serve.
Cook with confidence
Before you start
Before you start
Use dry Marsala rather than sweet dessert wine. Pounding to an even thickness avoids a cooked edge around a raw center. A small cornstarch slurry makes the sauce dependable.
Serving and keeping
Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F with a splash of stock if needed.
Flour Browns Chicken; Cornstarch Sets Sauce
Shake excess dredging flour from chicken before searing. The teaspoon cornstarch in the milk supplies a controlled sauce thickener; do not rely on an unknown amount of dredging flour left in the pan. Whisk starch into cold milk first, then stir gently until it activates after the wine reduction.
Keep the Chicken Out While Reducing
Set the cooked chicken aside during the wine reduction so it does not overcook. Return it only after the sauce has thickened for 3 to 4 minutes.
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