Chicken Breasts with Wild Mushrooms & Marsala

By cam_46

Ingredients

• 4 skinless, boneless chicken breast halves (about 6 oz each), tenders (thin strip on underside of each breast half) removed
• 1/2 t each: salt and freshly ground pepper
• 1/4 cup flour
• 2 T each: oil and butter
• 12 oz fresh crimini or white button mushrooms, sliced
• 2 T finely chopped shallot
• 1 T ground dried porcini mushrooms (see note)
• 1 cup each: dry Marsala and fat-free chicken broth

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Season chicken with 1/4 t each salt and pepper. Dredge in flour; shake off excess.
Heat oil in large skillet over medium heat. Add chicken and cook, turning once, 6 - 8 minutes until lightly browned on both sides and barely firm with pressed in center. Transfer to a plate and cover to keep warm.
Melt butter in same skillet over medium heat. Add mushrooms and, stirring occasionally, cook 6 minutes or until liquid evaporates. Stir in shallot; cook 2 minutes or until soft. Stir in ground mushrooms, then Marsala. Increase heat, bring to a boil and boil 30 seconds. Add broth, return to a boil.
Add chicken; turn to coat. Reduce heat; simmer until sauce thickens. Season with remianing salt and pepper.

NOTE: Brush any grit off 1/4 cup sliced dried porcini. Grind mushrooms in a blender or spice grinder until powdered.