Marsala is a fortified sweet Italian wine.
|Chicken with Mushroom Marsela Sauce|| |
Author: Angie Halten
Marsala is a fortified sweet Italian wine, and adds a tangy-ness that balances the creaminess of the sauce.
- 3 Tbsp butter or margarine
- ½ cup shallots, chopped
- 1 cup mushrooms, cremini or shitake, thickly sliced
- 1 tsp fresh parsley, chopped
- 1 Tbsp grainy mustard
- 1 cup Marsela wine
- ⅔ cup whipping cream
- 3 Tbsp fresh sage, chopped
- 1 Tbsp olive oil
- 4 skinless, boneless chicken breasts, pieces pounded to an even ¼ inch to ⅓ inch thickness
- Salt and freshly ground black pepper
- Sauté butter and shallots over medium heat for one minute. Then add in mushrooms, mustard and parsley. Continue cooking for 5-10 more minutes, until the mushrooms have browned.
- Add Marsela and de-glaze the pan, scraping up any bits that may be sticking to the bottom of the pan, then stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).
- While the sauce is reducing, heat olive oil in another large sauté pan and cook chicken for about 3 minutes on each side, until browned and cooked through. Season with salt and pepper.
- Stir sage into sauce, season to taste with salt and pepper, then pour over chicken to serve.
You can use Sherry or regular red wine if you don't have any Marsala.
FAQ: Is Marsela Wine Gluten-Free?