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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Another recipe from my friend Kelly. This is relatively simple to make. Even though it has a lot of ingredients, it tastes like you are a chef. It is important to use unsalted broth. I made the mistake of using regular salted broth the first time I made this and it was way too salty (and I like salty foods). Ingredients:
2 tablespoons vegetable oil |
5 boneless skinless chicken breast halves |
2 cups sliced mushrooms (button and shiitake) |
1 shallot, finely diced |
2 tablespoons marsala wine or 2 tablespoons sherry wine |
1 cup unsalted chicken stock |
2 teaspoons all-purpose flour |
1/4 cup sour cream |
1 teaspoon red wine vinegar |
1 teaspoon dijon mustard |
1/4 teaspoon black pepper |
Directions:
1. Heat half of oil in a medium skillet.
2. Add chicken and cook until golden brown.
3. Remove chicken and reserve.
4. In the same skillet, heat remaining oil and add mushrooms and shallot.
5. Sauté, stirring frequently, until all liquid is evaporated and shallot mixture is golden brown.
6. Deglaze with the marsala.
7. Be careful.
8. In a small bowl, whisk together the broth and the flour; add to skillet.
9. Stir constantly, bring to a boil over high heat; reduce heat to low and simmer for about 10 minutes.
10. Add reserved chicken to mixture in skillet; simmer for 5 minutes.
11. Remove skillet from heat and stir in sour cream, vinegar, mustard and black pepper.
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