Food
CHICKEN WITH SHITAKES AND MARSALA
01:00 AM EST on Wednesday, January 14, 2009
CHICKEN WITH SHITAKES AND MARSALA
4 (1/4-pound) chicken breast cutlets
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1/2 pound shitake mushrooms, stemmed, caps sliced
2 teaspoons all-purpose flour
1/4 cup dry Marsala wine
1/4 cup reduced-sodium chicken broth
Sprinkle the chicken with the salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until cooked through, about 3 minutes on each side. Transfer to a platter and keep warm.
Add the mushrooms to the skillet and cook, stirring, until lightly browned, about 3 minutes. Sprinkle the flour over the mushrooms and stir to coat evenly. Add the wine and broth; bring to a simmer, stirring constantly. Cook, stirring occasionally, until the sauce thickens and bubbles, about 2 minutes. Spoon over the chicken.
Serves 4.
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