It looks and sound so elegant, but its really quite simple. A thick and creamy Marsala wine sauce over saute'd chicken and mushrooms. Its sure to impress your guests! Serve it with pasta or potatoes and some saute'd spinach on the side. Even you will be impressed.
Here's What You Need
1 ½poundsboneless skinless chicken breasts - pounded to about ¼ inch thick
Flour for dredging
Salt and Pepper to taste
olive oil
6tablespoonsButter
2tablespoonsflour
8ounceswhite or baby bella mushrooms - sliced
2Shallots - chopped fine
2clovesgarlic - chopped fine
½teaspoonRosemary
1cupChicken Stock
½cupmarsala wine
Here's What You Do
Either pound or slice the chicken breasts to about ¼ inch think. Season flour with salt and pepper, then dredge chicken pieces and shake off the excess flour.
Heat about ¼ inch of olive oil over high heat until shimmering. Saute' the floured chicken until golden brown, about 3 minutes on each side.
Remove the chicken from pan and set aside. Pour off any excess olive oil from the pan but leave the browned fond in the pan
Over medium high heat, add 4 tablespoons butter to the pan.
When the butter is foaming, add 2 tablespoons of flour and stir constantly to make light roux
Add the shallots and mushrooms and sauté until starting to brown
Add the garlic and rosemary and continue to saute' until aromatic, about 2 minutes
Add the chicken stock and wine; bring to a low simmer and saute' until thickened and reduced by almost half. Add salt and pepper to taste.
Add the chicken back to pan and spoon sauce over all the chicken pieces. Taste the sauce for salt or pepper.
Add the remaining 2 tablespoons of butter to the pan and shake the pan to incorporate smoothness into the sauce. Once the butter has melted, its done.