4 chicken breasts B/S,
1 cup cremini mushrooms, sliced,
2 tablespoons chopped shallots
1/4 cup flour,
3 tbsp. olive oil,
1 teaspoon fresh chopped tarragon,
1/2 cup Marsala wine,
1/2 cup chicken broth,
50 ml. heavy cream,
salt and pepper to taste.
Recipe:Mix the flour with the tarragon and season it with salt and pepper. Pound gently the thicker part of the chicken breasts to even them. Dredge each chicken breast in the seasoned flour. Heat the olive oil in a skillet and saute the chicken breasts until half cooked. Remove the chicken breasts from the skillet and add the chopped shallots and sliced cremini mushrooms. Saute for 3-4 minutes and deglaze with the Marsala wine. Add the chicken broth and cream and return the chicken breasts to the skillet with the sauce. Cook until the sauce is reduced and the chicken is fully cooked. Add more of the liquids if necessary. Taste the sauce for salt and serve the Chicken Marsala with vegetables and mashed potato.
