Category: Poultry - Fresh

Chicken Marsala     

Ingredients:
2 cans chicken broth
1/2 onion, finely chopped
5 Tbsp butter
1 lb mushrooms, trimmed and thinly sliced
1 tsp sage
1/8 tsp pepper
1 cup flour
2 pounds skinless boneless chicken breasts, sliced thin
1 cup dry Marsala wine
1 1/3 cup heavy cream
2 tsp fresh lemon juice
8 oz. linguine

Preparation:
Put oven rack in middle position and heat oven to 200 degrees. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced about half, about 20 minutes.

Cook onions in 3 tablespoons butter in a heavy skillet over moderate heat, stirring, until onion begins to turn golden and soft. Add mushrooms, sage, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 6-8 minutes. Remove from heat.

Put flour in wide shallow bowl. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a heavy skillet over moderately high heat until foam subsides, the sauté half of the chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm.

Prepare pasta according to directions.

Add wine to skillet and boil over high heat, stirring and scraping up brown bits, reduce by half. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened. Add lemon juice and serve chicken with sauce over pasta.

Date added: 2016-04-04
Number of visits: 2596