Chicken Marsala from Marsala cooking wine bottle

Name: Chicken Marsala from Marsala cooking wine bottle
Total time: 600 s
Yield: 8 people
Cuisine: American
Ingredients: 2 tablespoons flour; 8 small chicken breast cutlets (1 pound); 1 tablespoon olive oil; 1 tablespoon butter; 1 shallot, finely chopped; 12 ounces sliced cremini and shitake mushrooms; 1/2 cup Holland House Cooking Wine(Marsala); 1 cup chicken bone broth; 1/4 teaspoon kosher salt and pepper; 3 tablespoons chopped Italian parsley

FaithK @FaithK

Chicken Marsala from Marsala cooking wine bottle

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Ingredients

8 to 10 minutes

8 people

2 tablespoonsflour
8small chicken breast cutlets (1 pound)
1 tablespoonolive oil
1 tablespoonbutter
1shallot, finely chopped
12 ouncessliced cremini and shitake mushrooms
1/2 cupHolland House Cooking Wine(Marsala)
1 cupchicken bone broth
1/4 teaspoonkosher salt and pepper
3 tablespoonschopped Italian parsley

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Steps

8 to 10 minutes

1

Dust chicken with flour. Heat oil in large non-stick skillet on medium - high. Cook chicken in batches, 2 minutes on each side or golden brown. Remove from pan.
2

Add butter, shallots and mushrooms to same pan. Cook 8-10 minutes on medium - high, stirring frequently until liquid is mostly evaporated. Add wine, broth, salt and pepper. Bring to boil scraping up any browned bits from bottom of pan. Cook 5-7 minutes or until liquid is slightly reduced.
3

Return chicken and any juices to pan. Coat with sauce, cook 2-3 minutes or until heated through. Top with parsley.