Chicken Marsala

Ingredients

  • 1/2 c all-purpose flour
  • 1 tsp. salt
  • ¼ tsp. freshly ground pepper
  • 2 chicken breasts, skinless and boneless
  • 2 tablespoons extra-virgin olive oil
  • 2 ½ tablespoons butter
  • 1 tablespoon shallot, minced
  • 1 pinch rubbed sage
  • 4 oz. fresh Portobello mushrooms
  • ¼ c Marsala wine
  • ½ c heavy cream
  • 2 tablespoons fresh parsley, minced
  • 2 lemon wedges

    • Directions

    1. Combine flour, salt and pepper in a shallow dish.
    2. One at time, place chicken breasts in a Ziploc bag and pound with a meat mallet to an even thickness.
    3. Heat a large skillet over medium heat.
    4. Add oil to the heated skillet.
    5. Dredge the chicken in the flour mixture and place in the skillet.
    6. Cook the chicken until slightly browned (about 3 minutes).
    7. Turn the chicken and cook for another 3 minutes.
    8. Remove the chicken to a plate and keep warm.
    9. Wipe the skillet clean.
    10. Add the butter to the skillet.
    11. Add shallots and cook until translucent.
    12. Add mushrooms and cook, stirring occasionally, until dark and the released liquid has evaporated (5-7 minutes).
    13. Add sage.
    14. Remove skillet from heat and add the wine.
    15. Return the pan to the heat.
    16. Add the cream and cook until sauce is reduced and thickened (5-8 minutes).
    17. Plate chicken and pour sauce over chicken.
    18. Sprinkle with parsley.
    19. Spritz with lemon to taste.
    20. Serve.

    Notes

  • Serves 2.

    • Category

  • Main Dish

    • Keywords

  • Chicken
  • Cream
  • Marsala Wine
  • Mushrooms

    • C u i s i n e S c h u l z