chicken marsala

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Servs: 4  Prep: 10m  Cook: 20m  

I doctored a recipe from the food network and I think I improved it! A great take on a classic...if you like rosemary :)

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   8 chicken cutlets (I use thin-sliced chicken breasts) 8 chicken cutlets (I use thin-sliced chicken breasts)
•   Salt Salt
•   fresh ground pepper fresh ground pepper
•   3 tbs butter 3 tbs butter
•   3 tbs extra virgin olive oil 3 tbs extra virgin olive oil
•   1 large shallot, finely chopped 1 large shallot, finely chopped
•   4 cloves garlic, roughly chopped 4 cloves garlic, roughly chopped
•   20 mushrooms, assorted, sliced (I use cremini and shitake) 20 mushrooms, assorted, sliced (I use cremini and shitake)
•   1/2 cup sweet marsala 1/2 cup sweet marsala
•   3/4 cup low-salt chicken broth 3/4 cup low-salt chicken broth
•   1 tbs flour 1 tbs flour
•   1/4 cup white wine 1/4 cup white wine
•   leaves from 1 fresh rosemary sprig, very roughly chopped leaves from 1 fresh rosemary sprig, very roughly chopped
•   Eggnoodles 1 pkg Eggnoodles 1 pkg

Instructions

1. Boil water and cook noodles according to package.
2. Meanwhile, sprinkle the chicken with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 chicken cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate (I line it with a paper towel to catch the oil). Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
3. Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add 1/4 cup white wine and deglaze pan, saute until wine is absorbed and liquid is gone. Add 1 tbs flour and saute another 30 sec. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the chicken to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
4. Using tongs, transfer the eggnoodles to plates. Plate chicken over the noodles. Spoon the sauce over the chicken and serve.

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