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Marsala Chicken with Sage and Cremini Mushrooms

Marsala Chicken with Sage and Cremini Mushrooms

Our lightened-up version of a chicken standby has all the intensity of the original. To preserve mushrooms' earthiness, wipe them clean with a damp paper towel instead of rinsing. To showcase their shape, slice through the stem.

Everyday Food, September 2007 http://www.marthastewart.com/338177/marsala-chicken-with-sage-and-cremini-mu
3.580645
Rated
71.6129100(33)33
  • Prep Time 40 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Ingredients

    • 2 tablespoons all-purpose flour
    • Coarse salt and ground pepper
    • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
    • 1 tablespoon olive oil
    • 10 ounces cremini mushrooms, trimmed and thinly sliced
    • 1 shallot, minced
    • 1 tablespoon finely chopped fresh sage, plus more for garnish
    • 1/2 cup sweet Marsala wine
    • 1/4 cup heavy cream
    • 1 tablespoon butter

Directions

  1. Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
  2. In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
  3. Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
  4. Top chicken with mushroom sauce, and garnish with sage.

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