Chicken Marsala
4 boneless skinless chicken breasts
8 medium mushrooms
2 shallots (or a few slices of red onion)
2 cloves garlic, minced
1 cup Masala wine
1 cup chicken stock
1 cup cream
1 Tbs butter

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Sautee garlic and shallots in a few Tbs of olive oil for a few minutes. Add mushrooms and sautee for a few more minutes until mushrooms are cooked. Remove mushrooms, leaving as much shallots and garlic as is easily possible.

Sautee chicken breasts in the olive oil until brown on both sides. Remove to a pan and place in oven at 350.

Deglaze the pan with the wine. (You want to use a stainless steel type skillet for this. If you use non-stick, you won't have anything to deglaze). Add chicken stock and reduce for a while. Then add cream and reduce some more, till desired thickness - like a gravy. Add butter - just because - and the mushrooms. Let cook for a few more minutes.

If you get tired of waiting (depends on how much sauce you are making, etc.) you can cheat and add a little bit of corn starch/water mixture to thicken it.

Plate chicken and cover with sauce.

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This took me about an hour. Just took a while for the chicken breasts to brown (because I was doing 6 at once) and then the sauce took 30 minutes to reduce.

One more thing... above liquid amounts are approx. I put in some wine, then the chicken stock and cream. Tasting it later it tasted too much like chicken gravy, so I added some more wine, and it was great. Thus, I figure about 1:1:1 ratio... mileage may vary. Have fun - you can always add more of any of the liquids. Do whatever tastes good to you!
- posted by James @ 10:52 AM