Post by Suluby on Feb 9, 2012 23:20:46 GMT -5
Chicken Marsala
1 3/3 Cup Chicken Broth
5 Tablespoons unsalted butter (I use a mix of margarine & EVOO - Extra Virgin Olive Oil)
1 1/2 teaspoon finely chopped sage
1/8 teaspoon pepper
2 tablespoons finely chopped shallots (finely chopped yellow onion is a good substitute)
12 ounces sliced mushrooms
1/4 teaspoon salt
1 cup flour
2 pounds skinless/boneless chicken breasts
2 tablespoons EVOO
1 1/2 cup and 2 tablespoons Marsala wine
2/3 cup heavy cream
1 teaspoon lemon juice
~~~~~~~~~~~~~
1) Bring broth to a boil and boil uncovered until reduced to 3/4 cup - about 15 - 20 minutes.
2) Cook shallots in 3 tablespoons butter until golden.
3) Add mushrooms, 1/2 of the sage, salt & pepper simmer until the liquid the mushrooms give up starts to evaporate & mushrooms start to brown.
4) Pound chicken to thin, dredge in flour, salt & pepper. Heat 1 tablespoon of butter and the EVOO and cook the chicken 'til golden, turning once. Platter and keep in a warm oven.
5) Deglaze pan with 1/2 cup of wine. (Just pour into hot pot and scrape the bottom as clean as possible.)
6) Add reduced broth, cream, mushroom mixture and chicken. Simmer as it thickens. (The simmering can be until you're ready to serve.)
7) About 15 - 20 minutes before serving, add the lemon juice, the rest of the wine & the remaining sage.
If needed, you can thicken the sauce with arrowroot.
Serve over pasta.
This freezes well!
1 3/3 Cup Chicken Broth
5 Tablespoons unsalted butter (I use a mix of margarine & EVOO - Extra Virgin Olive Oil)
1 1/2 teaspoon finely chopped sage
1/8 teaspoon pepper
2 tablespoons finely chopped shallots (finely chopped yellow onion is a good substitute)
12 ounces sliced mushrooms
1/4 teaspoon salt
1 cup flour
2 pounds skinless/boneless chicken breasts
2 tablespoons EVOO
1 1/2 cup and 2 tablespoons Marsala wine
2/3 cup heavy cream
1 teaspoon lemon juice
~~~~~~~~~~~~~
1) Bring broth to a boil and boil uncovered until reduced to 3/4 cup - about 15 - 20 minutes.
2) Cook shallots in 3 tablespoons butter until golden.
3) Add mushrooms, 1/2 of the sage, salt & pepper simmer until the liquid the mushrooms give up starts to evaporate & mushrooms start to brown.
4) Pound chicken to thin, dredge in flour, salt & pepper. Heat 1 tablespoon of butter and the EVOO and cook the chicken 'til golden, turning once. Platter and keep in a warm oven.
5) Deglaze pan with 1/2 cup of wine. (Just pour into hot pot and scrape the bottom as clean as possible.)
6) Add reduced broth, cream, mushroom mixture and chicken. Simmer as it thickens. (The simmering can be until you're ready to serve.)
7) About 15 - 20 minutes before serving, add the lemon juice, the rest of the wine & the remaining sage.
If needed, you can thicken the sauce with arrowroot.
Serve over pasta.
This freezes well!
