INSPIRATION BOARDS 10 years ago white
Chicken Marsala with Mushrooms:
Season 4 (50 oz) boneless chicken breast halves, skin on, with salt and freshly ground pepper. Spread 1/4 cup all-purpose flour on a sheet of wax paper. Dredge chicken with flour on both sides. Gently shake off access flour. Heat one tablespoon of unsalted butter in a heavy 12 inch skillet over medium-high heat until it starts to lightly brown and smell fragrant. Then, add 1 tablespoon of olive oil. Swirl the pan to combine. Add the chicken, skin side down and saute 3 mins or until skin is lightly browned (chicken will not be cooked through at this point). Turn chicken and saute 2nd side 3 mins or until browned. Remove the chicken to a plate skin side up. Lower heat to medium and add another 1 tablespoon of unsalted butter to skillet with 3 shallots (halved and thinly sliced), saute 2 mins. Add 1 pound of sliced mixed mushrooms to skillet. Raise the heat to high and saute until mushrooms are lightly browned and softened (about 2-3 mins). Pour in 1/2 cup dry marsala wine and let it boil for 30 seconds. Then, add 1/4 cup of chicken stock. Place the chicken breasts skin side up on top of mixture and continue to simmer for 2-3 mins or until chicken is cooked all the way through (check by cutting a piece in half and if it’s not pink, it’s done). ENJOY!