Chicken Marsala With Marsala Mushroom Sauce

Chicken Marsala With Marsala Mushroom Sauce
Yield
4servings
Yield
4servings
Chicken Marsala With Marsala Mushroom Sauce
Yield
4servings
Yield
4servings
Ingredients
For the Marsala Sauce
  • 1tablespoon olive oil
  • 2teaspoons butter
  • 3tablespoons shallotsminced
  • 4ounces crimini mushroomssliced
  • 1 1/4cups sweet marsala wine
  • 2cups water
  • 3ounces Demi-glace
  • 2each bay leaves
  • 1tablespoon thyme leaves
  • a/n coarse salt
  • a/n black pepper
  • a/n lemon juice
  • 2teaspoons buttersoftened
  • 2teaspoons flouroptional
For the Chicken Marsala:
  • 4each chicken breasts, bnls/sknlspounded to 1/4 inch thickenss. (may need to cut in half lengthwise)
  • 1/4cup flour
  • a/n coarse salt
  • a/n black pepper
  • 1teaspoon thyme leaves
  • 2tablespoons olive oil
  • 1/3cup sweet marsala wine
  • 2tablespoons butter
  • a/n lemon juice
Yield:
Instructions
To make sauce:
  1. In a large heavy skillet, heat the olive oil and butter over medium heat.
  2. When hot, add the shallots and mushrooms and cook, stirring, about 3 minutes or until the moisture from the mushrooms evaporates.
  3. Add the wine, bring to a boil and cook, stirring occasionally, about 5 minutes or until almost dry.
  4. Stir in the water, then the demi-glace, the bay leaves and thyme.
  5. Bring to a simmer and cook 30 minutes, uncovered.
  6. Season with salt, pepper and lemon juice.
  7. If the sauce seems thin, mix the butter and flour into a paste (beurre manie) and stir a teaspoon at a time into the sauce until thickened as needed.
  8. Reserve warm.
To make the Chicken:
  1. In a large heavy skillet, heat the olive oil over medium-high heat.
  2. Add the chicken and cook until well browned, about 3 minutes per side.
  3. Remove to a warm plate.
  4. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom.
  5. Add the warm mushroom sauce and the chicken breasts with any accumulated juices and continue to simmer until the chicken is heated through.
  6. Stir in the butter and season with salt, pepper and lemon juice as needed.