Chicken Marsala

By kathya5084

I used my Chicken Tarragon recipe to create this one. Again, I don't pound the chicken breasts to make them thinner. I'm too lazy to take the time to do it! I also prefer to simmer the chicken in the oven instead of on top the stove.

Ingredients

• 4- 6 boneless skinless chicken breasts lighty seasoned with salt and pepper
• 1/2 cup flour seasoned with salt and pepper, reserving 2 tablespoons for later
• 4 tablespoons of butter (divided into 2 tablespoons, 1 tablespoon and 1 tablespoon)
• 1 tablespoon of olive oil
• 1/2 cup chopped shallots
• 1 tablespoon garlic, minced
• 12 to 16 ounces sliced mushrooms
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1 1/2 cup beef broth or stock
• 1/2 marsala wine 1/4 cup heavy cream

Preparation

Step 1

Preheat oven to 350.
Lightly sprinkle chicken with salt and pepper and dredge in the flour. Pat off the excess flour.
Over medium high heat, in a large skillet, heat 1 tablespoon olive oil and add the 2 tablespoons of butter until foams, add chicken to HOT skillet and brown on both sides. (Do not move the chicken after it's placed in the pan). Transfer to heated platter.
Add 1 tablespoon of butter to heated skillet. Add mushrooms shallots and garlic, and saute until mushrooms are tender. Remove and add to reserved chicken.
Reduce heat to med low. Add remaining 1 tablespoon of butter to warm skillet and add remaining 2 tablespoons of flour. Stir. Add wine and stir to make smooth. Cook 2 to 3 min. Rule of thumb is to cook the flour the same amount of time per tablespoon. ie. cook 2 tablespoons of flour for 2 minutes. Slowly whisk in beef stock until smooth. Heat to simmer. Return chicken to pan and bring to a simmer. Cover and braise in the oven for 15 to 20 minutes
Remove from oven and whisk in cream, heat 2-3 min.
Place chicken on platter with some sauce over the top
For a nice presentation, diagonally slice the chicken and fan the pieces.