Chicken Marsala

I recently lost all of my recipes (as well as lots of other stuff) when my laptop hard drive crashed and had to be replaced. I was so relieved when I was able to find this one again on smittenkitchen.com -- this is one of my favorite cooking sites. I think it makes more sense to keep them here on the blog instead of letting the txt files pile up and risk losing them again.

This recipe has a really delicious mushroom sauce. The bite of the red wine and the meaty, earthiness of the mushrooms.

Ingredients:
3 boneless chicken breasts halved(about 2 1/2 pounds with or without skin works)
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 sweet onion, sliced thin (I used my mandoline for onions and mushrooms)
3/4 pound mushrooms (tonight it was portobello)
1/2 cup Marsala (I just use any red I have on hand)
1 cup chicken broth (I used vegetable broth bc I was out of chicken)
2 tablespoons minced fresh parsley leaves (this is important)

1. Pat chicken dry and season with salt and pepper.

2. 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.



3. Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.

4. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.





5. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.



6. Transfer chicken with tongs to a platter.

7. Simmer mushroom sauce until liquid is reduced to about 1/2 cup.



8. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.

9. Spoon mushroom sauce around chicken and sprinkle with parsley.