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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 Method

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

Method
 

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