Saucy Chicken Marsala

Ingredients

  • ½ cup dried porcini mushrooms (about ½ ounce)
  • 2 cups boiling water
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • ½ cup finely chopped onion
  • + 8 more ingredients
    • 5 garlic cloves, thinly sliced
    • 1 ½ cups thinly sliced shiitake mushroom caps (about 4 ounces)
    • 1 ½ cups thinly sliced button mushrooms (about 4 ounces)
    • 1 ½ tablespoons chopped fresh oregano
    • 2 tablespoons all-purpose flour
    • 2/3 cup unsalted chicken stock
    • ½ cup dry Marsala wine
    • ¼ cup small fresh basil leaves

1. Place porcini mushrooms in a medium bowl; cover with 2 cups boiling water. Cover and let stand 30 minutes or until tender. Drain in a sieve over a bowl, reserving soaking liquid. Thinly slice mushrooms. 2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2...

View full recipe at SpringPad

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