Sunday, April 3, 2011

Chicken Marsala

My sweet husband bought me a new Italian Cookbook (I think it was a hint that I need to cook more Italian!) It is a great book filled with beautiful pictures - which happens to be the only way I like to read cookbooks - by the pictures. This Chicken Marsala recipe was calling out to both Chad and I. I could have eaten a lot more than I did - it was amazingly awesome! :)


1 3/4 cups reduced sodium chicken broth (14 oz)
2 Tablespoons finely chopped shallot or onion
5 Tablespoons unsalted butter; divided
10 oz mushrooms; trimmed and thinly sliced
1 cup all-purpose flour
4 skinless boneless chicken breast halves
2 Tablespoons olive oil; divided
1/2 cup plus 2 Tablespoons dry Marsala wine
2/3 cup organic heavy cream
1 teaspoon fresh lemon juice
Cracked pepper and salt

Preheat oven to 200 degrees.

Bring broth to a boil in a saucepan; over high heat. Boil uncovered until reduced to about 3/4 cup; about 20 minutes.
Meanwhile, cook shallot/onion in 3 Tablespoons butter in a heavy skillet over medium heat until golden. Add mushrooms, a pinch of salt and pepper and cook, stirring occasionally, until the liquid mushrooms give off is evaporated and mushrooms begin to brown; about 6-8 minutes. Remove from heat.
Put flour in a wide, shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder.
Pat chicken dry and season with salt and pepper, then dredge in flour, shaking off excess.
Heat 1 Tablespoon each of oil and butter in a heavy skillet over medium-high heat until foam subsides. Then saute half of the chicken, turning over once, until golden and just cooked through; about 4-6 minutes. Transfer cooked chicken to a baking sheet and put in the preheated oven to keep warm.
Wipe out the skillet and repeat with remaining chicken.
Once all the chicken is in the oven, add 1/2 cup Marsala wine to the skillet and boil over high heat, stirring up all the brown bits, about 30 seconds. Add the reduced broth, cream and mushroom mixture, then simmer until the sauce is thickened about 6-8 minutes. Stir in the lemon juice and remaining 2 Tablespoons of wine.
Serve chicken with sauce.

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