Creamy Chicken Marsala with Mushroom
Creamy Chicken Marsala with Mushroom recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 4 |
chicken breast halves, boneless, skinless
|
|
|
| 4 |
shallots
finely chopped |
*
|
|
| ½ | pound |
mushrooms
sliced |
|
| ¼ | cup |
marsala wine
dry |
*
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
lemon juice
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 4 | each |
shallots
finely chopped |
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 59 | ml |
marsala wine
dry |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
salt and 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 medium 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.
