CHICKEN BREASTS WITH WILD MUSHROOMS, MARJORAM, AND MARSALA

CHICKEN BREASTS WITH WILD MUSHROOMS, MARJORAM, AND MARSALA

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    large skinless boneless chicken breast halves

  • 6

    teaspoons chopped fresh marjoram, divided

  • 2

    tablespoons butter, divided

  • 2

    tablespoons olive oil, divided

  • 12

    ounces assorted wild mushrooms (such as oyster, stemmed shiitake, and baby bella), thickly sliced

  • 1

    cup sliced shallots (about 5)

  • ¾

    cup low-salt chicken broth

  • ½

    cup whipping cream

  • 3

    tablespoons dry Marsala

Directions

Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, shallots, and 2 teaspoons marjoram. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl. Combine broth, cream, Marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thickened and reduced to 1/2 cup, about 5 minutes. Season sauce


Nutrition

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