CHICKEN MARSALA

By BobD

Ingredients

• 4 SERVINGS
• 1-3/4 cup chicken broth (14 fl oz)
• 2 tbsp shallot (finely chopped)
• 5 tbsp unsalted butter
• 10 oz mushrooms (trimmed and thinly sliced)
• 1-1/2 tsp sage (finely chopped fresh)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup all-purpose flour
• 4 boneless chicken breast (skinless boneless chicken breast halves 2 lb total)
• 2 tbsp extra-virgin olive oil
• 1/2 cup dry marsala wine
• 5/8 cup heavy cream
• 1 tsp fresh lemon juice

Details

Servings 4
Adapted from yummly.com

Preparation

Step 1

Put oven rack in middle position and preheat oven to 200°F

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute

Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes

Remove from heat

Put flour in a wide shallow bowl

Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess

Transfer to sheets of wax paper, arranging chicken in 1 layer

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total

Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm

Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds

Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes

Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage

Serve chicken with sauce