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Chicken Marsala
Ingredients
- 2 cups water
- 2 1/2 teaspoons chicken bouillon
- 2 shallots, minced
- 1 stick butter (8 Tablespoons)
- 16 ounces sliced mushrooms
- 3 teaspoons minced fresh sage
- 1/4 teaspoon ground black pepper
- 1 cup flour
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1 cup Marsala cooking wine
- 1 1/3 cup heavy cream
- 2 teaspoons fresh lemon juice
Instructions
- Boil water and bouillon to make broth and set aside 1 1/2 cups.
- In a large skillet over medium heat, cook shallots in 6 Tablespoons of butter for 1 minute.
- Add mushrooms, sage and pepper and cook 8 minutes, stirring occasionally.
- Set mushroom mixture aside and cover with foil to keep warm.
- Preheat oven to 200 degrees.
- Slice chicken in half so that you are left with two thin pieces for each breast.
- Wipe down the skillet.
- Over medium high heat, combine 1 teaspoon each of olive oil and butter in the skillet.
- Put flour in a shallow wide container.
- Dredge half of the chicken pieces in flour and cook 4 minutes on each side.
- Transfer chicken to a glass dish, cover with foil and keep warm in the oven.
- Repeat with the remaining chicken.
- Increase heat to high and add wine to skillet, scraping the bits for about 30 seconds.
- Add chicken broth, heavy cream and mushroom mixture.
- Cook for 8 minutes until sauce is thickened, stirring occasionally.
- Add lemon juice.
- Pour sauce over chicken to serve.
