Monday, January 3, 2011


4 boneless chicken breast halves (about 5g each), skin on
1/4 c. flour
2 Tbsp. unsalted butter
2 Tbsp. olive oil
3 shallots, halved and thinly sliced
1/2 lb. mixed mushrooms, sliced
1/2 c. dry Marsala wine
1/4 c. chicken stock
2 Tbsp. chopped parsley

Season chicken breasts with salt and pepper. Dredge chicken in flour on both sides, then gently shake off excess flour. Heat 1 Tbsp. unsalted butter in a heavy 12-inch skillet over medium-high heat until it starts to lightly brown and smell fragrant, then add 1 Tbsp. olive oil, swirling pan to combine. Add chicken, skin side down, and saute 3 minutes until skin is lightly browned. Turn chicken and saute 3 minutes; remove chicken, skin side up, to plate. Lower heat to medium; add another 1 Tbsp. butter to skillet with shallots; saute 2 minutes. Add mixed mushrooms, raise heat to high, and saute until mushrooms are lightly browned and softened, 2-3 minutes. Pour in wine and let boil 30 seconds, then add 1/4 c. chicken stock. Return chicken breasts, skin side up, to pan and continue to simmer 2-3 minutes, or until chicken is no longer pink inside. Stir in chopped parsley; season to taste with salt and pepper.

Serves 4; 396 calories per serving

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