Tuesday, February 01, 2005

Lemon-Chicken Marsala

To complete this meal, serve over a bed of linguini pasta or penne along with a fresh green salad or antipasto.

1 oz. Dried Porcini Mushrooms
8 oz. Fresh White Mushrooms
4 Chicken Breast Halves, Skinned
Flour For Dredging
Salt & Pepper
3 Tablespoons Olive Oil
3 TBS butter
2/3 Cup Sweet Marsala Wine
Juice from one lemon
1/4 Cup Fresh Chopped Parsley
Heavy Cream (Optional)

Re hydrate the porcini mushrooms in 1 cup warm water for about 30 minutes. Remove from the water, pat dry with paper towels, and chop coarsely. Strain the porcini water, and set aside to use later. Slice the fresh mushrooms thinly.

Dredge the chicken breasts in flour seasoned lightly with salt and pepper, and then brown in a skillet with the oil over medium heat. Once well browned, remove the chicken and set aside.Cook the sliced mushrooms in the same pan until tender and golden brown. If the pan becomes too dry, use a little of the porcini liquid to moisten it.

Return the chicken pieces to the pan with the mushrooms, and add the porcini, the Marsala wine, 1/4 cup of the porcini liquid, and the fresh squeezed lemon juice. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 20 minutes. If the juices begin to evaporate too much while cooking, add a few tablespoons of the porcini water and/or 1/4 cup heavy cream for a lighter sauce.

When completed, the sauce should be thick and creamy. To serve, place chicken pieces on a platter, spoon over the juices, and sprinkle with the fresh parsley. A very sparse sprinkling of fresh grated Parmesan or Romano cheese is also a nice addition and adds the final touch for a delicious, quick meal. A glass (or 2) of Chianti wine is a must.