Yield: 4 Servings
|2 \N||Boneless chicken breasts; split|
|1 cup||Chicken broth|
|1 pounds||Sliced fresh mushrooms (I've used Portabellas)|
|¾ cup||Marsala wine|
|⅓ cup||Olive oil|
|4 \N||Cloves garlic; minced|
|\N \N||Salt & pepper to taste|
|¼ cup||Diced shallots|
|½ cup||Heavy cream|
Date: Wed, 21 Feb 1996 10:28:55 -0500 From: "=Mark P. Stevens" <mstevens@...> I made this on a first "Prepare a Meal" date and got rave reviews: 1. Rinse chicken, pat dry. mix chicken with minced garlic and let stand 10 to 15 min.
2. Add oil to hot saute pan. Brown chicken for 10 to 15 minutes until done. (Don't overcook!) Remove from pan and cover.
3. Add stock to pan to deglaze, be sure to scrape the pan-drippings loose.
Add mushrooms, bring to a slow boil, and cook for 10-15 minutes.
4. Add marsala, capers and shallots, and cook another 10 minutes. Add cream, bring back to a boil, and reduce until thickened. Be sure to stir often.
5. Serve chicken with rice or pasta, top with sauce and mushrooms. This is NOT diet food, and has the added benefit of lacking any trace of aspartame! CHILE-HEADS DIGEST V2 #247
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .