Chicken and Shiitake Marsala Sauce |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A Cooking Light recipe. I would thicken the sauce a little with cornstarch and water. I served with a long grain & wild rice pilaf and green salad with an anchovy dressing. Ingredients:
4 boneless skinless chicken breast halves |
cooking spray |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
2 (3 1/2 ounce) packages shiitake mushrooms, stemmed and sliced |
1/2 cup marsala wine |
1/3 cup green onion, finely chopped, divided |
2 tablespoons butter |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken and drippings from pan; keep warm.
3. Heat pan over medium-high heat; recoat pan with cooking spray. Add mushrooms to pan. Coat mushrooms with cooking spray; cook 2 minutes or untill tender, stirring frequently. Add wine and 3 tablespoons onions to pan; cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
4. Add chicken and drippings to pan, stirring gently. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
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