chicken pie with marsala
Basic ingredients for chicken pie with marsala
- Two Tbsp olive oil
- One 1/2 lbs dark meat chicken cutlets
- diced with small salt and flavor
- 1 large shallot, minced three cloves garlic, chopped
- 12 oz Mixture of gourmet mushrooms (cremini oyster, shiitake, and cremini) 1/2 cup Marsala wine
- 1 1/2 cups chicken broth
- 1 Tbsp flour
- 1 sheet puff pastry, chilled overnight 1 egg + 12 cup water, lightly beaten
Basic ingredients for chicken pie with marsala
- Preheat the oven to 375°F. In a large skillet, heat oil. Season chicken with salt and pepper. Set aside. Sauté mushrooms until liquid has evaporated.
- Season with salt and pepper. If mushrooms stick to the pan add more oil. Sauté shallot, garlic, and butter in the pan until fragrant. Now Cook until the wine is reduced to half the volume. Reserved chicken should be returned to the pan.
- After this, Sprinkle flour over the top and stir until flour is fully incorporated. Mix on medium heat until the mixture turns a golden color. Cook until the stock is incorporated. Add the parsley and stir. The mixture can be used to make a pie or individual skillets. Roll out the puff pastry lightly so that it fits over the pie dishes. Brush the eggwash with the brush and wrap the pastry around the pie dish. Bake for approximately 25 minutes or until puffy and golden.