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Categories:
butter onions mushrooms chicken breasts Marsala wine chicken stock lemon juice soy sauce pepper paprika fines herbes chervil
Viewed: 5 - Published at: 9 years agoIngredients
- 2 Tbsp. butter
- 2 sliced onions
- 2 c. sliced mushrooms
- 4 chicken breasts, boned, skinned and pounded flat
- 2 c. Marsala wine
- 2 c. chicken stock
- 1 Tbsp. lemon juice
- 2 Tbsp. soy sauce
- 1/4 tsp. pepper
- 1/2 tsp. paprika
- 1 pinch of fines herbes
- 1 tsp. chervil or parsley
Method
- In large saucepan, melt butter and saute onions 1 minute. Add mushrooms and saute until onions are soft. Remove from pan and set aside. Saute chicken breasts until no longer pink. Make roux with 1 tablespoon butter, 1 tablespoon flour and 1/2 teaspoon paprika in separate pan. Stir wine into roux. Heat to high and add chicken stock, lemon juice, soy sauce and pepper. Reduce sauce to 1 cup (about 15 minutes). Add mushrooms, onions, chicken, 1 teaspoon chervil or parsley and a pinch of fines herbes. Lower heat and cook 5 minutes. Serve over rice or pasta.
