Chicken And Mushroom Marsala

Discussion in 'Food and nutrition' started by Old Magic1, Mar 5, 2005.

  1. Old Magic1

    Old Magic1 Guest

    From: "Mack Downey" <[email protected]>
    Looking for a recipe for chicken, mushrooms and marsala wine. Thanks

    Chicken And Mushroom Marsala

    6 whole boneless/skinless chicken breasts, lightly pounded and lightly
    2 Tbsp Extra Virgin olive oil
    6 Tbsp unsalted butter
    2 white onions, sliced thin
    1 Tbsp minced garlic
    1 lb. mushrooms, sliced thin
    1 2/3 cups Sweet Marsala wine
    1 2/3 cups chicken broth
    8 Tbsp minced fresh parsley leaves

    Pat chicken dry, lightly pound, flour and season with salt and pepper. In a
    large heavy skillet heat oil and 3 tablespoons butter over moderately high
    heat until hot but not smoking. Brown chicken breasts in 2 batches,
    transferring with tongs to a large plate as browned. Saute onion, garlic and
    mushrooms, stirring occasionally, until liquid is almost evaporated. Add
    Marsala and cook, stirring until Marsala is almost evaporated. Add broth and
    chicken with any juices that have accumulated on 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
    cup. Remove skillet from heat and stir in remaining 3 tablespoons butter,
    salt and pepper to taste, stirring until butter is just incorporated. After
    butter is incorporated, add chicken & turn through the sauce a few times.
    Spoon mushroom sauce around chicken, sprinkle with parsley and serve. Serves

    Old Magic 1

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