Chicken and Mushroom Marsala

by Melissa Goldstein
Ingredients 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved 1 1/2 tablespoons olive oil 3 1/2 tablespoons unsalted butter 1 onion, sliced thin 3/4 pound mushrooms, sliced thin 1/2 cup Marsala wine 1 cup chicken broth 2 tablespoons minced fresh parsley leaves (Serves 6) 1. Pat chicken dry and season with salt and pepper. 2. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking, and brown chicken in 2 batches; transfer with tongs to a large plate as browned. 3. Discard all but 1 tablespoon of fat from the skillet and sauté onion and mushrooms, stirring occasionally, until the liquid mushrooms give off is evaporated. 4. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. 5. Add broth and chicken with any juices that have accumulated on the plate and simmer, turning chicken once, until cooked through (about 15 minutes). Transfer chicken with tongs to a platter. 6. Simmer mushroom sauce until liquid is reduced to about 1/2 cup. 7. Remove skillet from heat and stir in remaining 2 tablespoons of butter and salt and pepper to taste, stirring until butter is just incorporated. 8. Spoon mushroom sauce around chicken and sprinkle with parsley. For more mouthwatering recipes including hot fudge sundae cake (yes really) visit Smitten Kitchen

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