Title: Chicken and Mushroom Marsala
Categories: Poultry
Yield: 6 Servings

3 Whole boneless chicken
.breasts, with skin (about
2 1/2 lbs) halved
1 1/2 tb Olive oil
3 1/2 tb Unsalted butter
1 Onion, sliced thin
3/4 lb Mushrooms, sliced thin
1/2 c Marsala wine
1 c Chicken broth
2 tb Minced fresh parsley

Pat chicken dry and season with salt and pepper. In a heavy skillet heat
oil and 1 1/2 Tablespoons butter over moderately high heat until hot but
not smoking and brown chicken in 2 batches, transferring with tongs to a
large plate as browned.

Discard all but 1 T. fat from skillet and saute onion and mushrooms,
stirring occasionally, until liquid mushrooms give off is evaporated. Add
Marsala and cook mixture until Marsala is almost evaporated. Add broth and
chicken with any juices on the plate and simmer, turning chicken once,
until cooked through, about 15 minutes. Transfer chicken with tongs to a
platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove
skillet from heat and stir in remaining 2 tablespoons butter and salt and
pepper to taste, stirring until butter is just incorporated. Spoon mushroom
sauce around chicken and sprinkle with parsley.

Source: Gourmet Magazine, June 1995
Posted to MM-Recipes Digest by Harrison on Feb
27, 1998