Chicken Paillards with Marsala-Smothered Mushrooms
|4 tbspPompeian Classic Mediterranean Olive Oil|
|4 boneless chicken breast halves; trimmed, pounded to 1/2" thick|
|2 tbspshallots; chopped|
|3/4 poundmixed mushrooms; trimmed and sliced|
|1 cupmarsala cooking wine|
|1/3 cupChicken broth|
|2 tbspflat leaf parsely; chopped|
|sea salt and pepper to taste|
Chicken Paillards with Marsala-Smothered Mushrooms Preparation
1. Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat. Dredge two chicken breast halves in flour. Add to skillet and brown well on both sides. Remove, season with salt and pepper, and keep warm. Add 1 Tbsp. of the oil to skillet. Repeat with remaining two chicken breast halves. Add remaining 1 Tbsp. of the oil to skillet and lower heat to medium. Add shallots and cook until soft, 2 min. Raise heat to medium-high, add mushrooms and cook for 2 min. more. Remove and keep warm.
2. Add the Marsala wine to skillet. Bring to a boil and reduce by one half. Add chicken broth. Bring to a boil; season with salt and pepper and return chicken to skillet. Cover, lower heat and simmer for 20 min. Remove chicken to a serving platter. Return mushrooms to skillet and heat in sauce for 5 min. Spoon mushrooms and sauce over chicken. Sprinkle with parsley and serve immediately.
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