This recipe is one of my husband’s favorites. I totally understand why, since the sauce is so good! Marsala wine is a sweet wine, so sweet it’s pretty impossible to drink, but when you cook it, it makes the sauce absolutely wonderful! You can most likely find it at a wine shop, but sometimes even in the grocery store. Make sure you get a good one. Also, be sure to use fresh sage. It is a must! This recipe serves four. When I make it, I use 3 half chicken breasts and leave the sauce the same, since Luke loves lots of sauce. Enjoy!
4 boneless, skinless chicken breasts
2 heaping tablespoons flour
Salt and pepper to taste
Paprika to taste (about 1-2 t.)
8-10 ounces mushrooms, thinly sliced
1 T. fresh sage, mince
1 shallot, minced (or a slice of onion, minced)
1/4 c. water
1/2 c. Marsala wine
1/4 c. cream
1 T. butter
Heat olive oil over medium in a large skillet. Dredge the chicken breasts in the flour, salt and pepper, and paprika. Cook until golden brown on each side, around 8-10 minutes per side. Remove from skillet onto a plate, and cover with foil to keep warm. Reserve skillet.
Add the mushrooms, sage, shallot and water to the skillet, cook until mushrooms are tender, around 3-5 minutes. Add the Marsala wine and cream and cook over medium-high heat, until sauce has reduced to desired thickness. When thickened, add butter and remove from heat. Plate the chicken and spoon sauce over.