"Hunger is the best sauce in the world."--Cervantes

Chicken Marsala (Italy) Recipe

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This recipe for Chicken Marsala (Italy), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups reduced-sodium chicken broth (14 oz.), 2 T. finely chopped shallots, 5 T. unsalted butter, 10 oz. or more sliced and trimmed mushrooms, 1 1/2 tsp. finely chopped fresh sage, 1/4 tsp. salt, 1/8 tsp. black pepper, 1 cup all-purpose flour, 4 skinless boneless chicken breast halves (2 lb. total), 3 T. extra virgin olive oil, 1/2 -3/4 cup Marsala wine, 2/3 cup heavy cream (if desired), 1 tsp. lemon juice.

Directions:
Directions:
Put oven rack in middle position and preheat oven to 200 degrees.

Bring broth to a boil in a 2 quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes (just reduce, don't thicken).

Cook shallots in 3 T. butter in an 8-10 inch heavy skillet over moderate heat, stirring, until shallots begins to turn golden, about 1 minute. Add mushrooms, 1 tsp. sage, salt, and pepper and cook, stirring occasionally, until the Iiquid that the mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 T. each of oil and butter in a 10 inch skillet over moderately high heat until foam subsides, then saute half of chicken, turning over once, until golden and just cooked through, about 4 minutes. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven arranging in 1 layer.

Add 1/2 -3/4 cup Marsala wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 5-8 minutes. Add lemon juice and sage.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes.
Personal Notes:
Personal Notes:
This is similar to a dish served at area restaurants Papa Phil's and La Dardanelles.

 

 

 

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