Ingredients: |
Ingredients: 2 skin on boneless chicken breast halves
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divide
2 tablespoons olive oil
6 white mushrooms sliced
1 shallot, minced
1 tablespoon all-purpose flour
1 cup Marsala wine
2 tablespoons chopped fresh parsley
1 teaspoon cold butter
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Directions: |
Directions:Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin side down, in hot butter and olive oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
Melt 1 1/2 tablespoons butter in the same skillet over mediums-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5-7 minutes. Add minced shallot; cook and stir until softened, 2-3 minutes. Sprinkle flour over top and cook and stir until the bitterness of the flour cooks off, 3-4 minute's.
Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3-5 minutes more.
Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes.Thermometer should read 165 degrees.
Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and one teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken to plates and spoon sauce and mushrooms over the top |
This recipe for Chef John's Chicken Marsala is from