Chicken Marsala

Servings: 4


4 skinned chicken breasts, halved boned and defatted

1/4 cup whole wheat flour

1 teaspoon olive oil

2/3 cup sliced mushrooms (any combination of shitake, morel, chanterelle and button)

1 1/2 tablespoon Marsala wine

1 1/2  tablepoons minced shallots

1/3 cup chicken stock

pinch salt

pinch ground black pepper


1. Place chicken breasts between 2 pieces of waxed paper and pound them with flat  side of meat pounder until thin. Dredge each chicken breast in flour and shake off excess.

2. Heat olive oil in a medium skillet and saute chicken breasts until just cooked, about 2 to 3 minutes each side. Lift out skillet and set aside.

3. Add mushrooms to skillet and saute over high heat for 2 minutes until browned, stirring and tossing constantly. Add shallots and brown.

4. Return chicken breasts to skillet, add Marsala and chicken stock. Boil until liquid is reduced by 1/2. Salt and pper to taste. Serve sauce over chicken.

Recipe from New Basics cookbook.


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