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Chicken Marsala

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Ingredients

  • 4 large skinless, boneless chix breast halves
  • 6 teaspoons chopped fresh marjoram, divided
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 12 ounces assorted fresh mushrooms, thinly sliced
  • 1 cup sliced shallots (ab 5)
  • 3/4 cup low-salt chix broth
  • 1/2 cup heavy whipping cream
  • 3 tablesspons dry marsala

Details

Preparation

Step 1

1. Sprinkle chix with s&p, then 2 teaspoons majoram. Melt 1 tablespoon butter with 1 tablesspon pil in large nonstick skillet over med-high heat. Add chicken to skillet and saute until just cooked through, about 7 mins per side. Transfer chix to plate; tent with foil. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet. Add shrooms, shallots, and 2 teaspoons marjoram. Saute until mushrooms are brown and tender, about 6 mins. Season to taste w s&p. Tranfer to bowl.

2. Combine broth, cream, marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thick and reduced to 1/2 cup, about 5 minutes. Season sauce to taste w s&p.

3. Divide mushrooms among 4 plates. Top with chicken. Spoon sauce over.

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