Chicken Marsala

Ingredients for Chicken Marsala

• Caldo de frango com baixo teor de sódio de 425ml (425ml)

• 2 colheres de sopa de chalota finamente picada

• 5 colheres de sopa de manteiga sem sal

• 275g mushrooms, trimmed and thinly sliced

• 1 1/2 teaspoons finely chopped fresh sage

• 1/4 colher de chá de sal

• 1/8 colher de chá de pimenta preta

• 130g de farinha de trigo

• 4 skinless boneless chicken breast halves (900g total)

• 2 colheres de sopa de azeite de oliva extra-virgem

• 120ml plus 2 tablespoons dry Marsala wine

• 160 ml de creme de leite

• 1 colher de chá de suco de limão fresco

Put oven rack in middle position and preheat oven to 93°C.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 180ml , about 20 minutes.

Cook shallot in 45ml butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 120ml wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoons sage.

Serve chicken with sauce.

Aviso Legal

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