Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. This week, we'll share some new ideas for how to prepare it. Don't be a chicken. Try them out. This one was originally printed in Gourmet magazine in June of 1995.
3 whole boneless chicken breasts with skin (about 2 1/2 lbs.), halved
1 1/2 tablespoons olive oil
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 lb. mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
Discard all but 1 tablespoon fat from skillet and saute onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.