Chicken Marsala
4 boneless skinless chicken breasts
1/2 cup flour
2 tablespoons shallots, finely chopped
4 tablespoons unsalted butter (divided use)
1 tablespoon olive oil
8 ounces mushrooms, sliced
1/4 teaspoons salt
1/8 teaspoons black pepper
1 cup chicken stock
3/4 cup marsala wine
1/2 lemon, juiced
parsley for garnish, if desired
Gently pound chicken to 1/2 inch thick between two sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Place flour in a wide shallow bowl. Pat chicken dry and season with half of the salt and pepper, then dredge in flour, one piece at a time, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in one layer.
Heat one tablespoon each of oil and butter in a 10-inch heavy saute pan over medium high heat until foam subsides. Add two chicken breasts and sauté, turning over once, until they are golden and cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter or baking pan arranging in one layer. Repeat with remaining chicken, adding more oil, if necessary. (Cover cooked chicken with foil)
Melt two tablespoons of butter in the same saute pan. Add shallots and cook over medium heat, stirring, until shallot begins to soften, about 1 minute. Add mushrooms, salt, and pepper and cook, turning mushrooms as they brown on one side for about 8 minutes total.
Add marsala to saute pan and boil over high heat to deglaze the pan, stirring and scraping up brown bits, for about 30 seconds. Add chicken stock and simmer, stirring occasionally, until sauce is slightly reduced and syrupy, about 10 minutes. Add lemon juice and cook one more minute. Remove from heat and stir in remaining one tablespoon of butter.
Spoon sauce over chicken and serve.
Timesaver:
Buy presliced fresh mushrooms in your grocer’s produce section.
Serves 4
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