Ingredients
- 4 slices Italian bread
- 4 boneless chicken breasts - skin on
- salt and fresh ground black pepper to taste
- 2 tbsp olive oil
- 8 large white mushrooms - sliced
- 1 shallot - finely minced
- 1 clove garlic - minced
- 1 1/2 tbsp flour
- 1 1/2 cup Marsala wine
- 2 1/2 cups chicken stock
- 3 tbsp cold butter - cut in small pieces
- 2 tbsp fresh parsley - chopped
Instructions
Step 1
Toast sliced Italian bread and set aside. Season chicken breasts on both sides. Heat the olive oil in a large skillet over med-high heat until hot. Place the chicken skin-side down and sear for 5 minutes. Turn over and cook for another 5 minutes, or until just cooked through. Remove to a plate and reserve while you make the chicken Marsala sauce.
Step 2
Add the mushrooms, and a pinch of salt to the hot pan, reduce the heat to medium and cook the mushrooms until they begin to soften and give up their juices. Continue cooking until the liquid evaporates and the mushrooms begin to brown. Add the shallots, garlic and flour. Cook, stirring, for 3 minutes. Carefully add the Marsala (it may flame up which is fine), turn up the heat to high, and cook, stirring, for 2 minutes Add the chicken stock and cook until the sauce begins to reduce and thicken, about 3 minutes.
Step 3
Reduce the heat to very low, and add the chicken breasts back into the pan. Toss in the sauce to coat and re-heat the chicken. Turn off the heat and plate each chicken breast on top of a slice of toasted bread. Add the parsley, and butter to the hot sauce and whisk until butter disappears. Adjust seasoning with salt and fresh ground black pepper to taste, spoon the sauce over the top and serve the chicken Marsala immediately.
