Recipe

		Chicken Marsala
		Serving Size - 5
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

5 boneless, skinless, chicken breasts, pounded thinly

1 Shallot, diced

4 Garlic Cloves, diced

1 1/2 C Mushrooms. sliced thin

4 oz Dried Porcini, soaked in hot water for 30 mins, then rinsed.

2 C Chicken Broth, low sodium

2 C Marsala Wine

2 C Heavy Cream

Salt

Pepper

4 T Butter

4 T Olive Oil

Flour for dredging

Lightly Salt and Pepper each side of Chicken then dredge in flour. In a large skillet, heat on med-high add 2 T Olive Oil and 2 T Butter, when butter melts add chicken and brown on each side. Remove chicken before it's completely cooked through and set aside and cover to keep warm. In the same pan add remaining Butter and Olive Oil, when butter melts add Shallots, Garlic, Mushrooms and Porcini Mushrooms and cook until the mushrooms have given up there moisture. Add Marsala wine and reduce 25%, then add Chicken Broth and reduce 25%, then add heavy cream and simmer for 10 minutes. Add chicken to pan and continue to cook for 7-10 minutes to cook Chicken fully through then serve.