Chicken Marsala With Marsala Mushroom Sauce

FREE RECIPE PREVIEW

Ingredients — preview

• 1 tablespoon olive oil
• 2 teaspoons butter
• 3 tablespoons shallots minced
• 4 ounces crimini mushrooms sliced
• 1 1/4 cups sweet marsala wine
• 2 cups water
• 3 ounces Demi-glace
• 2 each bay leaf
• 1 tablespoon thyme leaves
• a/n coarse salt
• a/n black pepper

Preparation — preview

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.