MARSALA CHICKEN AND CREMINI MUSHROOMS

By aggiebutch

Ingredients

• 2 tablespoons all-purpose flour
• Coarse salt and freshly ground black pepper
• 4 (6- to 8-ounce) boneless, skinless chicken breast halves
• 1 tablespoon olive oil
• 10 ounces cremini mushrooms, trimmed and thinly sliced
• 1 shallot, minced
• 1 tablespoon finely chopped fresh sage
• 1/2 cup sweet Marsala wine
• 1/4 cup heavy cream
• 1 tablespoon butter

Preparation

Step 1

Place the flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess.
In a large skillet, heat the oil over medium heat. Add chicken and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with foil to keep warm (reserve skillet).
Add mushrooms, shallot, sage and ¼ cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high heat until slightly thickened, 3 to 5 minutes.
Remove from heat and stir in butter; season with salt and pepper.
Top chicken with mushroom sauce.