Wednesday, March 12, 2008

Becca's Chicken Marsala Recipe


4-6 skinless, boneless chicken breasts
1/2 cup all purpose flour
5 tbsp olive oil
3 tbsp shallots, minced
2 cups sliced crimini mushrooms
2 tsp fresh rosemary
1/2 cup chicken stock
4 tbsp butter, cut into cubes
2 eggs, beaten in a bowl with milk
salt and pepper to taste

Pound the chicken breasts to a 1/2 inch thickness. Cut them into smaller pieces.
Heat saute pan over medium/high heat. Dip the chicken breasts, into the egg, let excess drip off, then dredge chicken in flour. Add olive oil to pan and then add chicken. Cook for about four mins on each side or until lightly browned. Remove from pan and set aside to drain on a paper towel covered plate. In the same pan over medium heat, add the shallots, mushrooms, and rosemary. Cook for about two minuntes or until aromatic. You can add a little more olive oil if the pan gets too dry, I usually do. Add the marsala wine and boil down until the liquid is reduced by half. You can fugure this out by paying attention the the ring the sauce in the pan makes on the side of the pan, as the sauce reduces, a line will stay where it used to be.Otherwise, just guess. Then add the chicken broth and boil the whole thing down until half of that liquid remains. Remove pan from heat, whisk in butter cubes until smooth, return chicken breasts to pan and simmer for a minute or two on the burner after you turn it off. I like to serve it with mashed potatoes.