Chicken Mushroom Marsala Tarifi

Malzemeler

• 1 oz. Dried Porcini Mushrooms, 8 to 10 oz. Fresh White Mushrooms, 4 Chicken Breast Halves, Skinned, And Sliced In Half, Flour For Dredging, Salt & Pepper, 3 Tablespoons Olive Oil, 1 Teaspoon Finely Chopped Fresh Rosemary, 2/3 Cup Dry Marsala Wine. To Finish: 1 Tablespoon Unsalted Butter, 1/4 Cup Fresh Chopped Parsley

Hazırlanışı

1. Re-hydrate the porcini mushrooms in 1 cup warm water for about 30 minutes. Remove from the water, pat dry with paper towels, and chop coarsely. Strain the porcini water, and set aside to use later. Slice the fresh mushrooms thinly. Dredge the chicken breasts in flour seasoned lightly with salt and pepper. Heat the oil in a skillet over medium het, then brown the chicken fillets in batches until lightly browned, about 3 minutes each side. Once well browned, remove the chicken and set aside. Cook the sliced mushrooms in the same pan until tender and golden brown, about 7 to 8 minutes. If the pan becomes too dry, use a little of the porcini liquid to moisten it. Return the chicken pieces to the pan with the mushrooms, and add the porcini, chopped rosemary, the Marsala wine and 1/4 cup of the porcini liquid. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 15 minutes until the sauce has thickened. If the juices begin to evaporate too much while cooking, add a few tablespoons of the porcini water. When completed, the sauce should be thick and creamy. To serve, place chicken pieces on a warmed platter and cover. Add the butter and parsley to the skillet and whisk until the sauce is smooth. Spoon the mushroom and sauce over the chicken and serve immediately.

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