Chicken Marsala

Methods/Steps

1. Pat the chicken breasts dry and season them with salt and pepper.  Heat large skillet over medium-high heat.  When the pan is hot, add the oil and 1 tablespoon of the butter.   Add the chicken and sauté until it is browned on both sides and cooked through, 3-4 minutes per side.  Transfer the chicken breasts to a plate and set aside.

2. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the pan.  Add the shallots and sauté them for a minute or so, scraping up the browned bits from the pan.  Add the mushrooms and cook until the juices released by the mushrooms has evaporated and the mushrooms are lightly browned, about 3-5 minutes.  Add the Marsala and simmer until the Marsala has almost completely evaporated, then add the dissolved Glace de Poulet Gold®.  Simmer until the liquid is reduced  to about 1/2 cup, then stir in the cream.  Season the sauce to taste with salt and pepper and add the chopped parsley.

3. Return the chicken breasts to the sauce and heat gently, turning them once or twice, until the chicken is warmed through.  Serve the chicken with the sauce spooned over it.