Chicken Nachatta

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Chicken Nachatta with Roasted Brussell Sprouts

I found this recipe probably two years ago and this is the third time I’ve made it.  The first time I didn’t have any marsala at home so I substituted with sherry and it was delicious.  The second time we had it I used marsala and we didn’t think it was quite as good.  So for the third go around I went back to sherry and it was just as good as we remembered.  The blog that I adapted it from, We [Heart] Food, had it titled ‘Thanksgiving in May’ and I would have to agree that it will remind you of Thanksgiving and for those who can’t wait another week, dig in.

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Red Onion + Butter

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Cranberries, mushrooms, sherry and brown sugar

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The birds ready to take a flour bath

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Almost done

Ingredients

  • 2 tbsp unsalted butter
  • 1 cup thinly-sliced red onion (about 1/2 a medium red onion)
  • 2 skinless, boneless chicken breasts
  • 1/4 cup flour
  • 1 tbsp olive oil
  • 1 tbsp light brown sugar
  • 1/4 cup chicken broth
  • 3/4 cup Sherry
  • 1/2 cup sliced mushrooms
  • 1/2 cup dried cranberries
  • 1/4 cup heavy cream

Directions

  1. Melt the butter in a medium skillet over medium heat.
  2. Add the red onion and cook until lightly browned, 8 to 10 minutes. Remove from the pan and set aside.
  3. Coat the chicken breasts with the flour, patting to remove excess.
  4. Add the olive oil to the skillet and heat to medium-high. Add the chicken breasts and brown, 1-2 mintues.
  5. Turn the chicken over, add the brown sugar to the skillet, and stir so that it melts.
  6. Add the chicken broth and boil until reduced by half, 1 to 2 minutes.
  7. Add the Marsala, mushrooms, onions, and dried cranberries.
  8. Bring to a boil, add the cream, and lower the heat to medium.
  9. Simmer until reduced by half and the chicken is cooked through, 8 to 10 minutes, turning once or twice. Season to taste with salt and pepper.
  10. Transfer to plates and top with the pan sauce.
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