Friday, August 08, 2008

Chicken/mushroom marsala


1 1/2 tbsp Olive oil
4 Boneless, skinless chicken breasts, 4-6 oz. each
Salt to taste
Freshly ground pepper
Flour for dredging
8 oz. Mushrooms, sliced
1/3 cup Marsala wine
2/3 cup Low-sodium chicken broth
2 tbsp Chopped parsley


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 min. on each side.

Remove the chicken to a platter and keep warm.

Add the mushrooms, season with salt and pepper and cook, stirring occaionally, until tender.

Add the wine, stir with a wooden spoon to release any carmelized bits that may be stuck to the pan and cook until 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 min.

Remove the chicken to a clean serving platter and keep warm.

Simmer the broth mixture until it has reduced by half, about 5 min.

Spoon the sauce over the chicken, sprinkle with parsley and serve.

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