1 Picture
Ingredients
- 2 whole boneless, skinless chicken breasts (about 28 oz), halved
- 2 teaspoons olive oil
- 1-1/2 tablespoons unsalted butter
- 2/3 onion, sliced thin
- 1/2 pound mushrooms, sliced thin
- 1/3 cup Marsala
- 2/3 cup chicken broth
- 1-1/2 tablespoons minced fresh parsley leaves
Details
Servings 4
Adapted from smittenkitchen.com
Preparation
Step 1
1) Gently pat chicken dry with paper towels. Sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and brown in two separate batches. When finished with each, transfer them to a plate so juices may redistribute throughout meat.
2) Add onion and mushrooms to skillet. Cook a few minutes, until "liquid mushrooms give off is evaporated," stirring occasionally. Add Marsala. Stir. Cook until Marsala is nearly gone. Add broth, chicken, and any chicken juices pooling on plate. Simmer until chicken is fully cooked, around 15 minutes, turning once halfway through. (I had very thick cuts, and this still timed out perfectly.) Move chicken back to plate.
3) Keep the sauce simmering until it reduces to around 1/3 cup. Kill heat. Salt and pepper the sauce to taste. Add butter. Stir sauce until butter is just melted. Serve chicken with sauce. Garnish with parsley.
Approximate Calories, Fat and Price Per Serving
352 calories, 9.75 g fat, $1.63
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