I had forgotten to look up a recipe for dinner and wanted to try something new so I just got onto my epicurious app and found this gem of a meal. Very delicious and rich in flavor. I had never tasted marsala wine and, of course, a chef must taste the vino they are putting into the recipe. It has a very unusual consistency, almost like a liqueur.
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 2 tablespoons finely chopped shallot
- 5 tablespoons unsalted butter
- 10 oz mushrooms, trimmed and thinly sliced
- 1 1/2 teaspoons finely chopped fresh sage
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup all-purpose flour
- 4 skinless boneless chicken breast halves (2 lb total)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup plus 2 tablespoons dry Marsala wine
- 2/3 cup heavy cream
- 1 teaspoon fresh lemon juice
Put oven rack in middle position and preheat oven to 200°F.
Bring
broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered,
until reduced to about 3/4 cup, about 20 minutes. Cook shallot in 3 tablespoons
butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until
shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage,
salt, and pepper and cook, stirring occasionally, until liquid mushrooms give
off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from
heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Pat
chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a
time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in
1 layer.
Heat
1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately
high heat until foam subsides, then sauté half of chicken, turning over once,
until golden and just cooked through, about 4 minutes total. Transfer cooked
chicken to a large heatproof platter, arranging in 1 layer, then put platter in
oven to keep warm. Wipe out skillet with paper towels and cook remaining
chicken in same manner, then transfer to oven, arranging in 1 layer.
Add
1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown
bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer,
stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add
lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
Serve
chicken with sauce.
Wine
Pairing: Sauvignon Blanc
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