You may also like
Categories:Viewed: 69 - Published at: 3 years ago
Ingredients
- 12 pieces Boneless, Skinless Chicken Breast Halves
- 1 stick Unsalted Butter, Divided
- 1 cup Marsala Wine
- 8 ounces, weight Mascarpone Cheese
- 1/2 cups Chopped Shallots
- 1 pound Sliced Baby Bella Mushrooms
Method
- Place chicken breasts in Ziploc bag or between sheets of wax paper and flatten them with the smooth side of a meat mallet until they are 1/2 inch thick.
- Sprinkle both sides of chicken with salt and pepper.
- Melt 2 tablespoons of butter in a large frying pan, and brown both sides of the chicken over medium high heat.
- This should take about 3-4 minutes per side.
- Cook the chicken in batches so that you dont overcrowd the pan.
- Add more butter to the pan as needed.
- Transfer the chicken to a separate dish, then using the same pan, pour in Marsala wine.
- Bring to a boil, scraping up all the yummy bits in the pan from the chicken.
- Add the mascarpone cheese.
- Bring the sauce back up to a boil, then simmer for a few minutes until the sauce thickens.
- Set aside.
- In a separate pan over medium high heat, melt the rest of the butter and saute the chopped shallots until soft.
- Add the mushrooms and continue to saute until all the liquid from the mushrooms has cooked down and the mushrooms have turned a nice golden brown color.
- Once the mushrooms are ready, add salt and pepper to taste.
- Add the mushrooms and chicken to the creamy marsala sauce and return to medium heat until the chicken is cooked through, about 4 or 5 minutes.
