Chicken Marsala

By Constance

Ingredients

• 1 3/4 cups chicken broth
• 2 tbs finely chopped shallot
• 5 tbs butter
• 10 oz mushrooms, thinly sliced
• 1 tbs minced garlic
• 1 1/2 tsp finely chopped fresh sage
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup all-purpose flour
• 4 skinless boneless chicken breasts
• 2 tbs extra-virgin olive oil
• 1/2 cup plus 2 tbs dry Marsala wine
• 2/3 cup heavy cream
• 1 tsp lemon juice
• cooked fettuccine

Details

Servings 4

Preparation

Step 1

1. Heat a large skillet over MEDIUM-HIGH heat. Add olive oil. Add mushrooms, shallots and garlic. Cook 3 minutes or until moisture evaportate. Remove mushroom mixture from pan and set aside.

2. Place each chicken breast between 2 sheets of heavy-duty plastic wrap and pount to 1/4 inch thickness. Sprinkle both sides with 1/8 tsp salt and 1/8 tsp pepper. Dredge chicken in flour.

3. Add butter to pan over MEDIUM-HIGH heat. Add chicken, cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan, add broth and Marsala wine, scrapping pan to loosen browned bits. Bring mixture to a boil, reduce heat and simmer for 5 minutes.

4. Add 1 tbs butter, 1/8 tsp salt, 1/8 tsp pepper and heavy cream stirring until butter melts.

5. Return chicken to pan, and cook until thoroughly heated and chicken is done.

6. Serve over fettuccine