Chicken and mushroom marsala
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Chicken and mushroom marsala
  Chicken    Poultry    Mushrooms  
Last updated 6/12/2012 1:13:32 AM. Recipe ID 42001. Report a problem with this recipe.
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      Title: Chicken and mushroom marsala
 Categories: Poultry
      Yield: 6 Servings
 
      3    Whole boneless chicken
           .breasts, with skin (about
           2 1/2 lbs) halved
  1 1/2 tb Olive oil
  3 1/2 tb Unsalted butter
      1    Onion, sliced thin
    3/4 lb Mushrooms, sliced thin
    1/2 c  Marsala wine
      1 c  Chicken broth
      2 tb Minced fresh parsley
 
  Pat chicken dry and season with salt and pepper. In a heavy skillet
  heat oil and 1 1/2 Tablespoons butter over moderately high heat until
  hot but not smoking and brown chicken in 2 batches, transferring with
  tongs to a large plate as browned.
  
  Discard all but 1 T. fat from skillet and saute onion and mushrooms,
  stirring occasionally, until liquid mushrooms give off is evaporated.
  Add Marsala and cook mixture until Marsala is almost evaporated. Add
  broth and chicken with any juices on the plate and simmer, turning
  chicken once, until cooked through, about 15 minutes. Transfer
  chicken with tongs to a platter.
  
  Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove
  skillet from heat and stir in remaining 2 tablespoons butter and salt
  and pepper to taste, stirring until butter is just incorporated.
  Spoon mushroom sauce around chicken and sprinkle with parsley.
  




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Recipe ID 42001 (Apr 03, 2005)

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