Chicken Marsala - 2 Recipe - Cooking Index
4 tablespoons | 60ml | Butter |
4 | Chicken breast halves | |
4 | Shallots - finely chopped | |
1/2 lb | 227g / 8oz | Mushrooms - sliced |
1/4 cup | 59ml | Dry marsala |
1/2 cup | 118ml | Heavy cream |
1 teaspoon | 5ml | Lemon juice |
Salt and pepper to taste |
* Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallot, pound the breasts to 1/4 inch thickness. In a large frying pan, melt 2 T. butter over meduim heat. Add chicken and saute ', 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, 3-5 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.
Source:
Bobb1744
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.