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Chicken Breasts with Mushrooms and Marsala Recipe

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This recipe for Chicken Breasts with Mushrooms and Marsala, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Diefenthaler
Added: Wednesday, February 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 skinless, boneless chicken breasts, each lightly pounded to an even thickeness
salt and freshly ground pepper
2 T flour
1 T vegetable oil
1 T butter
1/3 lb fresh white button mushrooms, brushed clean and sliced
1 T finely chopped shallot
1/4 c dry marsala (wine)
1/4 c chicken stock
2 servings white rice, cooked according to package directions

Directions:
Directions:
Season chicken breasts with salt and pepper. Put the flour in a bowl. Dredge chicken in the flour, shaking off an excess. In a large frying pan, heat oil over medium-high heat. Add chicken breasts and cook, turning once, until lightly browned on both sides and barely firm when pressed in the centers about 6 to 8 minutes. Transfer to a plate and cover to keep warm. In the same pan over medium heat, melt butter. Add sliced mushrooms and cook, stirring occassionally, until they give off their liquid and it evaporates, about 6 min. Stir in shallot and cook until softened, about 2 min. Add marsala. Raise the heat to medium-high and boil 30 seconds. Ad the stock and return to boil. Return the chicken to the pan and turn to coat the chicken with the sauce. Reduce heat to low and simmer until the sauce is thickened, about 5 minutes. Season with salt and pepper. Serve with hot rice.

Number Of Servings:
Number Of Servings:
2

 

 

 

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