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Categories:
chicken salt pepper flour vegetable oil butter mushrooms shallots porcini mushrooms Marsala wine chicken broth
Viewed: 26 - Published at: 9 years agoIngredients
- 4 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 12 ounces mushrooms, sliced button variety
- 2 tablespoons shallots, finely chopped
- 1 tablespoon dried porcini mushrooms, ground (can use other varieties depending on your taste or availability)
- 1/2 cup marsala wine
- 1/2 cup fat free chicken broth
Method
- Season chicken with 1/4 tsp each of salt and pepper.
- Dredge chicken in flour, shake off excess.
- Heat vegetable oil in large skillet over medium heat.
- Add chicken and cook, turning once after 6-8 minutes. Should be lightly browned on both sides and barely firm when you press the centers of the chicken.
- Remove chicken from chicken and set aside.
- In same skillet, heat butter over medium heat. Add button mushrooms, stirring occasionally, cook about 6 minutes or until liquid evaporates.
- Stir in shallots and cook 2 minutes.
- Stir in ground porcini mushrooms and Marsala wine. Increase heat, boil for 1 minute. Add chicken broth and return to boil.
- Add chicken breasts; turn to coat in sauce.
- Simmer until sauce thickens.
- Transfer to serving plates.
- NOTE: You can find dried mushrooms in the ethnic foods aisle in your grocery store. I have also found them in the produce department. Once I couldn't find the dried porcini mushrooms so I bought a mix of dried mushrooms. Then I put the dried mushrooms in my spice grinder to grind. I'm sure if you didn't have a spice grinder, you could use a clean coffee grinder or food processor.
