Put oven rack in middle position and preheat
oven to 200 degrees. Bring broth to a boil in a
2-quart saucepan over high heat, then boil,
uncovered, until reduced to about 3/4 cup,
about 20 minutes.
Cook shallot in 3 tablespoons butter in an 8-
to 10-inch heavy skillet over moderate heat,
stirring, until shallot begins to turn golden,
about 1 minute. Add mushrooms, 1 teaspoon sage,
salt, and pepper and cook, stirring
occasionally, until liquid mushrooms give off
is evaporated and mushrooms begin to brown, 6
to 8 minutes. Remove from heat.
Cook shallot in 3 tablespoons butter in an 8-
to 10-inch heavy skillet over moderate heat,
stirring, until shallot begins to turn golden,
about 1 minute. Add mushrooms, 1 teaspoon sage,
salt, and pepper and cook, stirring
occasionally, until liquid mushrooms give off
is evaporated and mushrooms begin to brown, 6
to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound
chicken to 1/4 inch thick between 2 sheets of
plastic wrap using the flat side of a meat
pounder or a rolling pin.
Pat chicken dry and season with salt and pepper,
then dredge in flour, 1 piece at a time, shaking
off excess. Transfer to sheets of wax paper,
arranging chicken in 1 layer.
Heat 1 tablespoon each of oil and butter in a
10-inch heavy skillet over moderately high heat
until foam subsides, then sauté half of
chicken, turning over once, until golden and
just cooked through, about 4 minutes total.
Transfer cooked chicken to a large heatproof
platter, arranging in 1 layer, then put platter
in oven to keep warm. Wipe out skillet with
paper towels and cook remaining chicken in same
manner, then transfer to oven, arranging in 1
layer.
Add 1/2 cup wine to skillet and boil over high
heat, stirring and scraping up brown bits,
about 30 seconds. Add reduced broth, cream, and
mushrooms, then simmer, stirring occasionally,
until sauce is slightly thickened, 6 to 8
minutes. Add lemon juice and remaining 2
tablespoons wine and 1/2 teaspoon sage.
Originally Submitted
1/18/2015
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