Aunt Pat's Chicken Marsala
Janice
One of Uncle Rich’s favorites
ingredients
- Ingredients
- •\4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
- •Salt and pepper
- •1 tablespoon(s) olive oil
- •1 package(s) (10-ounce) sliced mushrooms (optional)
- •1 large shallot, finely chopped
- •1/2 cup(s) reduced-sodium chicken broth
- •1/2 cup(s) Marsala wine
- •2 tablespoon(s) chopped fresh parsley
directions
- 1
Directions
- 2
1.Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
- 3
2.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
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3.To skillet, add mushrooms, shallot, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add chicken broth, Marsala wine, and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in parsley.
Source: Janice
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