Marsala Chicken

From The Exchange restaurant in New Brighton, MN

I made this. Is starred.

Servings: 4

INGREDIENTS

2 pounds boneless skinless chicken breasts, pounded to ¼-in thickness
3 TBSP flour
Salt and pepper to taste
1 TBSP olive oil
3 TBSP unsalted butter
1/2 lb button mushrooms (sliced)
1 yellow onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup dry Marsala wine

STEPS

1) Preheat oven to 350F.

2) Combine dry ingredients and coat chicken breasts.

3) Heat oil in sauté pan, brown chicken. When lightly brown, put chicken on baking sheet lined with parchment and set aside.

4) In the sauté pan, add butter and sauté the onion, garlic, and mushrooms.

5) When the mushrooms are 75% cooked, deglaze with the marsala, then add the rest of the ingredients.

6) Put sheet pan in the oven (10-15 minutes) to finish the chicken.

7) Meanwhile, stir and simmer until sauce is reduced.


NOTES

1.2 pounds fed 3 people