Chicken Marsala With Mushrooms |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This Italian chicken dish with Marsala wine and mushrooms only looks and tastes like you slaved over the stove. From Redbook. Ingredients:
4 (5-ounce) boneless chicken breast halves, skin on |
salt, to taste |
freshly ground pepper, to taste |
1/4 cup all-purpose flour |
2 tablespoons unsalted butter, divided |
1 tablespoon olive oil |
3 shallots, halved and thinly sliced |
1/2 pound mixed mushrooms, sliced |
1/2 cup dry marsala wine |
1/4 cup chicken stock |
2 tablespoons chopped parsley |
Directions:
1. Season chicken with salt and pepper. Spread flour on a sheet of waxed paper; dredge chicken with flour on both sides, then gently shake off excess flour.
2. Heat 1 tablespoon of the butter in a heavy 12-inch skillet over medium-high heat until it starts to lightly brown and smell fragrant, then add olive oil, swirling pan to combine. Add chicken, skin side down, and sauté 3 minutes or until skin is lightly browned. Turn chicken and sauté second side 3 minutes; remove chicken, skin side up, to a plate.
3. Lower heat to medium and add another 1 tablespoon butter to skillet with shallots; sauté 2 minutes. Add mushrooms to skillet, raise the heat to high, and sauté until mushrooms are lightly browned and softened, about 2 to 3 minutes.
4. Pour in Marsala wine and let it boil 30 seconds, then add chicken stock. Place chicken breasts, skin side up, on top of mixture and continue to simmer 2 to 3 minutes, or until chicken is just barely pink in thickest parts when slit with a knife. Stir in parsley; season to taste with salt and freshly ground pepper.
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