Chicken with Marsala Mushroom Sauce
By: Culinary Envy
Published: Thursday, December 29, 2016 - 12:05pm

Ingredients




¼ ounce dried Porcini mushrooms
2 teaspoons olive oil
2 boneless, skinless chicken breasts
¼ teaspoon salt
Pinch of pepper
3 green onions, thinly sliced and separate white ends from green ones
½ cup Marsala wine
2½ teaspoons chicken demi-glace
Pinch of Garlic powder
Pinch of Onion powder
¼ teaspoon dried oregano
Pinch of black pepper
2 tablespoons butter

Preparation

1 In a small bowl, cover the dried Porcini mushrooms with 1 cup warm water for a minimum of 20 minutes (you will be saving the liquid for later, so don’t discard). 2 Rinse and pat dry the chicken breasts, then season both sides with salt and pepper. 3 Heat a medium non-stick skillet over medium heat. Add olive oil and chicken and cook until chicken is deep brown, about 5-6 minutes per side until it reaches a minimum internal temperature of 165°F. Transfer the chicken to a plate and loosely cover with aluminum foil (we will be using the same pan in a minute, so do not rinse out chicken juices). 4 Remove rehydrated mushrooms from water (reserve soaking liquid) and coarsely chop the mushrooms. 5 Return the pan used to cook the chicken to medium heat and add white portions of green onions and mushrooms. Cook until fragrant, about 1 minute. Add the Marsala wine and cook 1 minute. Add almost all of the soaking mushroom liquid (leave any sediment from mushrooms at the bottom in the bowl) and the chicken demi-glace, garlic powder, onion powder, oregano and pepper to the pan and cook until reduced by half, about 5 minutes. Remove from heat and stir in butter. 6 Slice the chicken and arrange on a plate. Pour the sauce over the chicken, sprinkle with leftover green onions

About

Chicken with Marsala Mushroom Sauce is tender chicken breasts sautéed and covered with a fabulously rich Marsala wine mushroom sauce.