This is the lightest Chicken Marsala I’ve ever tasted, but with a deep marsala wine flavor. The pan sauce is creamy and delicious with mushrooms and tomatoes, and comes together in half an hour. The recipe is from a new magazine called Coastal Living; full of ideas about how to decorate a beach house and entertain at the coast.
4 (5 ounce) boneless, skinless chicken breasts, split horizontally and gently pounded
1/2 tsp. kosher salt,divided
1/4 tsp. freshly ground black pepper
1/3 cup flour
4 Tbs. olive oil, divided
8 ounces cremini or button mushrooms, sliced
3 garlic cloves, minced
2 Tbs. diced drained oil-packed sun-dried tomatoes
1 cup dry Marsala
1/4 cup heavy cream
Season chicken with 1/4 tsp. each salt and pepper; dredge in flour, shaking off excess. Heat a large, heavy skillet over medium high heat. Add 2 Tbs. oil to the pan; swirl to coat. Add 2 chicken breasts, and cook 2 to 3 minutes on each side or until golden. Transfer chicken to a platter, and loosely cover with aluminum foil. Add 1 Tbs. oil to pan; repeat with remaining 2 chicken breasts.
Add remaining 1 Tbs. oil to the pan; swirl to coat. Add the mushrooms and 1/4 tsp. salt; saute 5 minutes or until mushrooms begin to turn golden. Add the garlic; saute one minute. Add sun-dried tomatoes and Marsala, bring to a boil, reduce heat and simmer 3 minutes or until slightly reduced. Stir in the cream; simmer two more minutes. Return the chicken to the skillet, turning to coat with the sauce; simmer until heated through. Serves 4.
Note: An opened bottle of Marsala can live in your cupboard almost indefinately, right next to the cooking sherry! I used half and half insted of heavy cream, and used a bit more of both the cream and the sun-dried tomatoes than the recipe called for. I skipped the pounding of the breasts; they seemed thin enough after sliced them horizontally.
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