Chicken And Mushroom Marsala - cooking recipe

Ingredients
    1 1/2 tablespoons olive oil
    4 (4 -6 ounce) boneless skinless chicken breasts
    salt
    fresh ground black pepper
    flour (for dredging)
    8 ounces mushrooms, sliced
    1/3 cup marsala wine
    2/3 cup low sodium chicken broth
    2 tablespoons chopped parsley
Preparation
    Heat the olive oil in a large, non-stick skillet.
    While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
    Saute the chicken over medium-high heat until golden brown, about 2 minutes on each side.
    Remove the chicken to a platter and keep warm.
    Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender.
    Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
    Add the chicken broth , chicken and any juices that have accumulated on the platter.
    Simmer until the chicken is cooked through, about 10 minutes.
    Remove the chicken to a clean serving platter and keep warm.
    Simmer the broth mixture until it has reduced by half, about 5 minutes.
    Spoon the sauce over the chicken, sprinkle with parsley and serve.

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