I've never made this before. But this is the only one I have. CHICKEN MARSALA
12 skinless, boneless chicken breast halves 2 tsp. salt 11/2 tsp. freshly ground black pepper 1/2 c. unsalted butter 1/2 c. Marsala 1 c. heavy cream 1/2 c. finely chopped shallots 1 lb. cremini mushrooms, sliced 1/2 inch thick 12 slices Gruyere cheese Place the chicken between pieces of waxed paper or plastic wrap and pound to a uniform thickness, about 1/2 inch. Sprinkle on both sides with the salt and pepper. Melt 2 Tbsp. of the butter over medium-high heat. Cook the chicken breasts, in batches, until white on each side, 1 to 2 minutes; they will not be cooked throughout. Add more butter to the skillet as needed, but reserve 2 Tbsp. to sauté the mushrooms. Transfer the chicken to a 9 x 13 inch baking dish. Add the Marsala to the pan, scrape the sides and bring to a boil. Add the cream, return to boil and continue to boil until the sauce is slightly thickened and will coat the back of a spoon, about 2 minutes. Set aside. In another large skillet, melt the remaining 2 Tbsp. butter over medium-high heat and cook the shallots, . stiffing until softened, 3-4 minutes. Add the mushrooms and cook, stirring, until the liquid in the pan has evaporated and the mushrooms turn golden brown. Season with remaining salt and pepper and stir into the sauce. Pour the sauce over the chicken and cover each breast half with a slice of the cheese. Bake in a preheated 375° oven for about 20 minutes. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
