CHICKEN BREAST WITH MARSALA AND MUSHROOMS
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+Lo Chef.
Prep: 10 min; Cook: 10 min; Total Time: 20 min
Preparation - Easy
Yield: Serves 2 - 4
Q & E
Quick, easy, delicious!
INGREDIENTS:- 2 whole chicken or (1)turkey breast(s) sliced in half
- 4 T (tablespoons) butter
- 8 oz mushrooms, thinly sliced
- 2 T lemon juice, more to taste
- 2 T marsala wine, white vermouth or white wine
- salt and fresh pepper to taste
Chef's knife, skillet, wooden spoon.METHOD:
- SLICE chicken breasts in half (they are too thick otherwise), pat dry on paper towels (browns better), season with salt and freshly ground black pepper.
- IN a skillet, melt 2 T butter over medium/high heat. Add mushrooms, cook till lightly browned, 5-7 minutes.
- REMOVE to a warm plate.
- IN the same skillet melt the rest of the butter over medium high heat. When just bubbling add chicken breasts - do not crowd them as they will steam rather than brown. Brown lightly on both sides, 1 1/2 - 2 minutes per side.
- REMOVE to a warm plate.
- ADD the lemon juice to the skillet, then the marsala. Scrape the drippings from the pan with a wooden spoon to mix a sauce, about 1 minute. Add a little water if it reduces too much (it is too dry).
- Return chicken and mushrooms to skillet. Heat through, 1-2 minutes.
- SERVE. Goes well with new potatoes.
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