INGREDIENTS:
2 lbs Chicken Breast, scaloppine or bias cut into bite sized pieces.
8 oz Crimini Mushrooms, thinly sliced
1/2 ea Shallot, finely chopped
2 cups Marsala Wine
2 cups Chicken Broth
1/3 cup All-Purpose Flour
tt Salt and Pepper
tt Lemon
an Butter and Olive Oil
Preheat oven to 200 degrees. Dredge chicken pieces in flour seasoned with salt and pepper. Heat olive oil in a skillet until hot. Place dredged chicken in skillet to brown on both sides. As chicken will be browned in several batches place cooked chicken in oven safe dish and place in warm oven. Repeat until all chicken has been nicely browned. Add more olive oil to the pan if necessary and sauté shallots and sliced mushrooms until brown. Add the marsala to the pan and bring to a simmer to cook out the alcohol. Add the chicken broth and return the cooked chicken to the pan. Simmer to reduce the sauce. Add butter to thicken as needed and salt, pepper and lemon juice to taste. Serve over pappardelle pasta.
Hellum's Kitchen 