Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chicken W/ Wild Mushrooms & Marsala




Source of Recipe


Woman's Day - 9/1/03






List of Ingredients



• 4 skinless, boneless chicken breast halves (about 6 oz each), tenders removed
  
• 1/2 tsp each salt and freshly ground pepper
  
• 1/4 cup flour
  
• 2 T each oil and butter
  
• 12 oz fresh crimini or white button mushrooms, sliced
  
• 2 T finely chopped shallot
  
• 1 T ground dried porcini mushrooms*
  
• 1/2 cup each dry Marsala and fat-free chicken broth
  






Instructions



1. Season chicken with 1/4 tsp each of salt and pepper. Dredge in flour; shake off excess.
   
2. Heat oil in a large skillet over medium heat. Add chicken and cook, turning once, 6 to 8 minutes until lightly browned on both sides and barely firm when pressed in centers. Transfer to a plate; cover to keep warm.
   
3. Melt butter in same skillet over medium heat. Add mushrooms and, stirring occasionally, cook 6 minutes or until liquid evaporates. Stir in shallot; cook 2 minutes or until soft. Stir in ground mushrooms, then Marsala. Increase heat, bring to a boil and boil 30 seconds. Add broth; return to a boil.
   
4. Add chicken; turn to coat. Reduce heat; simmer until sauce thickens. Season with remaining salt and pepper.
   






Final Comments


Serves 4

*Brush any grit off 1/4 cup sliced dried porcini. Grind mushrooms in a blender or spice grinder until powdered.