Marsala Chicken with Sage and Crimini Mushrooms

INGREDIENTS

  • 2 tablespoons all-purpose flour
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • 1 tablespoon olive oil
  • 10 ounces crimini mushrooms, trimmed and thinly sliced
  • 1 shallot, minced
  • 1 tablespoon finely chopped fresh sage, plus more for garnish
  • 1/2 cup sweet Marsala wine
  • 1/4 cup heavy cream
  • 1 tablespoon butter

DIRECTION

Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.

In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).

Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.

Top chicken with mushroom sauce, and garnish with sage.

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