Chicken and Mushroom Marsala
Gourmet, June 1995
3 whole boneless chicken breasts with skin (about 2 1/2 pounds),
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
Pat chicken dry and season with salt and pepper. In a large heavy
skillet heat oil and 1 1/2 tablespoons butter over moderately high
heat until hot but not smoking and brown chicken in 2 batches,
transferring with tongs to a large plate as browned.
Discard all but 1 tablespoon fat from skillet and sautÃ(c) onion and
mushrooms, stirring occasionally, until liquid mushrooms give off is
evaporated. Add Marsala and cook mixture, stirring, until Marsala is
almost evaporated. Add broth and chicken with any juices that have
accumulated on plate and simmer, turning chicken once, until cooked
through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove
skillet from heat and stir in remaining 2 tablespoons butter and salt
and pepper to taste, stirring until butter is just incorporated. Spoon
mushroom sauce around chicken and sprinkle with parsley.