O
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
floured
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
6.
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Old Magic 1
--
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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
floured
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
6.
--
Old Magic 1
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/