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CHICKEN MARSALA
Serves 4
Ingredients:
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (about 2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
½ teaspoon lemon zest
4-6 large Sage leaves toasted and crumbled as a garnish (optional)
Preparation:
1. Put oven rack in middle position and preheat oven to 200°F.
2. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
3. Cook the shallot in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until the shallot begins to turn golden (about 1 minute). Add the mushrooms, sage, salt, and pepper and cook, stirring occasionally, until the mushrooms release their liquid and they begin to brown (6 to 8 minutes). Remove from heat.
4. Gently pound the chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
5. Pat the chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging the chicken in 1 layer.
6. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half the chicken, turning over once, until nicely golden and just cooked through (about 4 minutes). Transfer the cooked chicken to a large heatproof platter, arranging in 1 layer, tent and put the platter in a warm oven. Wipe out the skillet with paper towels and cook the remaining chicken in the same manner. Transfer to the warm oven arranging the cutlets in 1 layer.
7. Add 1/2 cup Marsala to the skillet and boil over high heat, stirring and scraping up brown bits for about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until the sauce is slightly thickened (6 to 8 minutes). Add the lemon juice, lemon zest, and remaining 2 tablespoons wine.
8. Serve the chicken topped with sauce. Garnish with toasted sage (optional).
Some wines that would stand up to the creamy richness and pair well with this dish are: white Burgundy, or a Viognier or Marsanne based white wine from the Rhône region of France. Other options would be Pouilly Fume or a not-overly oaked California Chardonnay. Avoid overly minerally and acidic whites.