Chicken Marsala
submitted by Betty G.
4 chicken breasts, boned but with the skin left on
1- 2 T. olive oil
4 shallots, chopped finely
About a dozen sprigs of parsley, chopped
1 lb. mushrooms, sliced
Up to 2 cups chicken stock
1/2 cup Marsala
Salt and pepper to taste
grated peel of a lemon
Heat the oil over medium heat in a frying pan large enough
to accommodate the pieces without crowding. Dry the chicken
if it seems wet and add it skin side down. Sauté to golden
on both sides. It takes 10-15 min. Remove from pan; set
aside. Pour out any excess fat; you want a thin layer, but
no more.
Add the shallots; cook for a minute or two. Add the
mushrooms; cook until any liquid they release has evaporated.
Add the Marsala; bring it to a boil, scraping off all the
lovely browned bits from the pan. Turn the heat down.
Cook for a minute; add chicken stock and the parsley. Put
the chicken back in the pan; let it cook gently until no
trace of pink remains and the sauce is thickening slightly.
Serve over pasta, rice, orzo, couscous, potatoes or with
bread. Season to taste. Serves 4.
