Chicken Marsala (Serves 4)
4 tbl butter
4 skinless, boneless chicken breast halves, pounded to 1/4" thickness
4 shallots, finley chopped
...
4 tbl butter
4 skinless, boneless chicken breast halves, pounded to 1/4" thickness
4 shallots, finley chopped
...
1/2 lb sliced mushrooms
1/4 c dry Marsala
1/2 c heavy whipping cream
1 tsp lemon juice
salt & freshly ground pepper
1) In a large frying pan melt 2 tbl butter over medium heat. Add chicken & saute, turning once until lightly browned, about 2 min on each side. Remove & set aside.
2) Melt remaining butter in pan. Add shallots & mushrooms. Cook till mushrooms are lightly browned, 3-5 min. Add Marsala & bring to a boil, scraping up any browned bits from bottom of the pan. Add cream & lemon juice & return to a boil. Season with salt & pepper to taste.
3) Return chicken to pan & cook, turning in sauce, for about 3 min to reheat & finish cooking.
Serve over buttered fettuccine noodles, top with Parmesan cheese
1/4 c dry Marsala
1/2 c heavy whipping cream
1 tsp lemon juice
salt & freshly ground pepper
1) In a large frying pan melt 2 tbl butter over medium heat. Add chicken & saute, turning once until lightly browned, about 2 min on each side. Remove & set aside.
2) Melt remaining butter in pan. Add shallots & mushrooms. Cook till mushrooms are lightly browned, 3-5 min. Add Marsala & bring to a boil, scraping up any browned bits from bottom of the pan. Add cream & lemon juice & return to a boil. Season with salt & pepper to taste.
3) Return chicken to pan & cook, turning in sauce, for about 3 min to reheat & finish cooking.
Serve over buttered fettuccine noodles, top with Parmesan cheese
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