Chicken Marsala II
A scrumptious and spicy chicken dish that will satisfy your hunger and also wow your tastebuds.
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 4 | each |
chicken breasts
halves |
|
| 4 | each |
shallots
finely chopped |
*
|
| 2 | pounds |
mushrooms
sliced |
|
| ¼ | cup |
marsala wine
dry |
*
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 4 | each |
chicken breasts
halves |
|
| 4 | each |
shallots
finely chopped |
*
|
| 907.2 | g |
mushrooms
sliced |
|
| 59 | ml |
marsala wine
dry |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
- Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallot, pound the breasts to ¼ inch thickness.
In a large frying pan, melt 2 tablespoon butter over meduim heat. Add chicken and sauté, turning once, until lightly browned about 2 minutes on each side. Remove and set aside.
Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3 to 5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper to taste.
Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.
