Chicken Marsala

This is an incredibly easy and quick dish that looks and tastes elegant. It's great served over rice or pasta, or along side potatoes.

2 servings

2 boneless, skinless chicken breast halves
2 T chopped shallots
2 T butter
¼ C cream
¼ C marsala

Put breast pieces between sheets of waxed paper or saran wrap. Pound them so they are the same thickness all over.

Melt butter, add chicken breasts, and sauté for 2 to 3 minutes per side, or until lightly browned. Add the shallots and sauté briefly. Add the cream and bring to a boil. Boil until the sauce is reduced by about 1/3. Add the Marsala and continue to reduce until the sauce is slightly thickened.

If you want a thicker sauce, this one lends itself well to using cornstarch, because the translucency doesn't look weird. Mix a tablespoon or so of cornstarch with cold water, then whisk in a little at a time into simmering sauce, until it's as thick as you want.

jlm