Pollo al marsala

Ingredienti

• 1/4 cupflourAmount1/4 cupIngredientflour
• 1/2 tspsaltAmount1/2 tspIngredientsalt
• 1/2 tsppepper
• 4chicken breastsAmount4Ingredientchicken breasts
• 1 tbspolive oilAmount1 tbspIngredientolive oil
• 8 ozmushroomsAmount8 ozIngredientmushrooms, sliced, sliced
• 1shallotAmount1Ingredientshallot, minced, minced
• 1 tbspchopped fresh sageAmount1 tbspIngredientchopped fresh sage, plus additional for garnish, plus additional for garnish
• 1/4 cupwaterAmount1/4 cupIngredientwater
• 1/2 cupMarsala wineAmount1/2 cupIngredientMarsala wine
• 1/4 cupheavy creamAmount1/4 cupIngredientheavy cream
• 1 tbspbutterAmount1 tbspIngredientbutter

Preparazione

1. 1

   In a shallow bowl, combine the flourAmount1/4 cupIngredientflour, salt, and pepper. Coat each piece of chicken in the flour mixture, shaking off the excess flour.

2. 2

   In a large pan over medium heat, add the oil. Add the chicken and cook about 8-10 minutes, flipping halfway through, until golden on the outside. Transfer the chicken to a plate and cover with aluminum foil to keep warm.

3. 3

   In the same pan over medium heat, add the mushroomsAmount8 ozIngredientmushrooms, sliced, shallots, sage, and ¼ cup water, season with salt and pepper, cooking about 3-5 minutes, until the mushrooms are tender, stirring frequently. Stir in the wine and cream, simmering over medium-high heat for another 3-5 minutes, until slightly thickened. Remove from heat and stir in the butter. Top the chicken with mushroom sauce and sage.