Saucy Chicken Marsala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup dried porcini mushrooms (about 1/2 ounce)
2 cups boiling water
4 (6 ounce) skinless, boneless chicken breast
3/4 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil, divided
1/2 cup finely chopped onion
5 garlic cloves, thinly sliced
1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
1 1/2 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
2 Tbsp. all purpose flour
2/3 cup chicken stock
1/2 cup dry Marsala wine
1/4 cup fresh basil leaves
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Directions: |
Directions:Place porcini mushrooms in a medium bowl; cover with 2 cups boiling water. Cover and let stand 30 minutes or until tender. Drain in a sieve over a bowl, reserving soaking liquid. Thinly slice mushrooms.
Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/2 inch thickness with a meat mallet. Sprinkle 1/4 tsp. salt and black pepper over chicken. Heat a large stainless steel skillet over medium-high heat. Add 1 Tbsp. oil to pan; swirl to coat. Add chicken; cook 3 minutes per side or until browned and done. Remove chicken from pan; cover and keep warm.
Heat remaining 1 Tbsp. oil in pan over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion is lightly browned. Add remaining 1/2 tsp. salt, porcini, shiitake, and button mushrooms and oregano. Sauté 6 minutes or until mushrooms release moisture and darken. Sprinkle with flour; cook 1 minute stirring constantly. Stir in stock, wine, and porcine soaking liquid; cook 3 minutes or until thickened, stirring frequently. Add chicken; cook 2 minutes or until heated, turning chicken once. Sprinkle with basil. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:About 45 minutes |
Personal
Notes: |
Personal
Notes: Serve with pasta, polenta or mashed potatoes
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