Ciao Chow Linda

Chicken Marsala

Author: Ciao Chow Linda

Ingredients

• 4 cups sliced mushrooms, or more if you like

• 1 T. extra-virgin olive oil and 2 T. butter

• 3 boneless chicken breasts, sliced in half and pounded flat

• salt, pepper

• flour to dust the chicken breasts

• 2 T. olive oil

• 1 shallot, minced finely

• 1/2 cup Marsala wine

• 2/3 cup chicken broth

• 2 Tablespoons butter

• juice of half a lemon

• minced parsley

Instructions

1. Saute the mushrooms at high heat in the olive oil and butter.

2. Remove to a platter.

3. Season the chicken breasts with salt and pepper, and dust lightly with the flour.

4. In a saucepan, place the 2 T. olive oil and when hot, add the chicken breasts.

5. Make sure the pan is really hot or you won’t get a nice brown color, and you also don’t want to cook the breasts completely — just to brown them.

6. Flip once and brown quickly on the other side.

7. Remove the breasts to a plate and turn off the heat.

8. Add the chopped shallots to the pan, without turning on the heat.

9. The residual heat will cook the shallots in a couple of minutes.

10. When the shallots are softened, add the chicken and the mushrooms back to the pan.

11. Turn the heat to medium and pour in the Marsala wine and the chicken broth.

12. Let everything cook and blend together for only about five minutes.

13. If the sauce is too thick, add more broth or water.

14. If not thick enough, add a bit of cornstarch (1 teaspoon), mixed with 2 tablespoons of water or chicken broth.

15. Keep in mind, that the sauce will thicken a bit more when you add the butter.

16. Just before serving, add the 2 tablespoons butter, lemon juice and sprinkle with minced parsley.