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Chicken Marsala

Adapted from the recipe in 365 Ways to Cook Chicken by Cheryl Sdedeker and republished in the Times Picayune on August 1, 2012.
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Ingredients
  

  • 3 tablespoons butter divided
  • 1 tablespoon canola oil
  • 3 large chicken breasts
  • 1 pound farfalle pasta
  • 4 shallots finely chopped
  • ½ pound mushrooms sliced
  • ½ cup Marsala wine I use Taylor brand, which is considered “medium sweet”
  • 1 cup heavy cream
  • Juice of one lemon
  • Salt and pepper to taste

Instructions
 

  • Melt one tablespoon butter and 1 tablespoon canola oil in a skillet over medium heat.
  • Sauté chicken until lightly browned on both sides, about 4-5 minutes per side.
  • Remove chicken from skillet and set aside.
  • Meanwhile, boil water in a separate pot and cook pasta according to package directions.
  • Melt remaining butter in pan and sauté mushrooms for 2-3 minutes.
  • Add shallots to the pan and sauté another 1-2 minutes, until mushrooms have lightly browned.
  • Add Marsala wine and bring to a boil, scraping up brown bits that have accumulated in the pan.
  • Add cream and lemon juice and return to a boil to allow the sauce to thicken.
  • Slice chicken breasts and return to the pan, turning in the sauce, until reheated.
  • Taste and add salt and pepper as needed.
  • Add pasta to the pan and toss to combine.