"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Mushroom Marsala Recipe

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This recipe for Chicken and Mushroom Marsala, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elyse Brantzeg
Added: Sunday, October 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 whole boneless chicken breasts (about 2 1/2 pounds), halved
1 1/2 tbsp olive oil
3 1/2 tbsp unsalted butter
1 onion, sliced thin
3/4 lb mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tbsp minced fresh parsley leaves

Directions:
Directions:
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tbsp. butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tbsp. fat from skillet and saute onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushrooms sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Number Of Servings:
Number Of Servings:
6

 

 

 

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