Description
A very simple but classic sauce using a heavy bodied Marsala wine and mushrooms over thinly sauteed chicken breasts.
Ingredients
- 2 whole Chicken Breasts
- 3 Tablespoons Flour
- ½ teaspoons Sea Salt
- ¼ teaspoons Black Pepper
- 8 ounces, weight Mushrooms, Sliced
- 2 Tablespoons Olive Oil
- 3 Tablespoons Salted Butter, Divided
- ¾ cups Good Quality Marsala Wine
- 4 Tablespoons Lemon Juice
- ½ cups Heavy Cream
Preparation
Begin by slicing the chicken in half lengthwise. Flatten between 2 pieces of wax paper using a rolling pin or meat mallet.
Put the flour in a shallow bowl and season with salt and pepper. Coat the chicken in the flour, shaking off any excess.
Heat oil in a pan over medium/high heat. You don’t want the pan smoking but you do want to create some heat. Add 1 tablespoon butter and when it stops foaming, add chicken. You should be able to comfortably fit 3 to 4 pieces in the pan. You may have to do it in batches depending on how much chicken you have.
Cook the chicken for 3 minutes each side and set it on a plate. Keep it warm by covering it with foil while you cook the remaining chicken.
Add 1 tablespoon butter to the pan and add the mushrooms. Cook until they release their liquid, approximately 5 minutes. Add Marsala wine and lemon juice, scraping up any brown bits on the bottom of the pan. Cook until reduced by half.
Lower the heat to medium and add cream. Stir constantly until reduced and glossy. Add remaining butter. Return the chicken to the pan to finish cooking (if necessary).
Taste for seasoning and serve with mashed potatoes, egg noodles or rice and a veggie.
