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CHICKEN MARSALA #2 (PSWK86A)

29.12.2009 | Author: Cook | Posted in Chicken
Find out how to cook CHICKEN MARSALA #2 (PSWK86A) in
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CHICKEN MARSALA #2 (PSWK86A)


Servings: 4
Ingredients: 

  • 4 tb Butter
    • 

  • 4    Chicken breast halves
    • 

  • 4    Shallots; finely chopped
    • 

  • 1/2 lb Mushrooms; sliced
    • 

  • 1/4 c  Dry Marsala
    • 

  • 1/2 c  Heavy cream
    • 

  • 1 ts Lemon juice
    • 

  • Salt and pepper to taste
    •

* Skin and bone the chicken breasts then, using the flat (smooth)
side of a meat mallot, pound the breasts to 1/4 inch thickness. In a
large frying pan, melt 2 T. butter over meduim heat. Add chicken and
saute’, turning once, until lightly browned about 2 minutes on each
side. Remove and set aside. Melt remaining butter in pan. Add
shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5
minutes. Add Marsala and bring to a boil, scraping up any browned
bits from bottom of pan. Add cream and lemon juice and return to a
boil. Season with salt and pepper to taste. Return chicken to pan and
cook, turning in sauce, for about 3 minutes to reheat and finish
cooking.

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