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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Skillet Chicken with Mushroom-Marsala Sauce

    Good Housekeeping Recipe

    4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
    Salt and pepper
    1 tablespoon(s) olive oil
    1 package(s) (10-ounce) sliced cremini mushrooms
    1 large shallot, finely chopped
    1/2 cup(s) reduced-sodium chicken broth
    1/2 cup(s) Marsala wine
    2 tablespoon(s) chopped fresh parsley
    DIRECTIONSPlace chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
    In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
    To skillet, add mushrooms, shallot, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add chicken broth, Marsala wine, and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in parsley.

    Serves 4

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