Mushroom Marsala Sauce

Great addition to any chicken.

Scott's Tips: 

Have 1 tablespoon corn starch to 1 tablespoon of water mixed up on hand to thicken this sauce up if needed. You don't have to pour all of it in.

Servings: 
4 Servings
Prep Time: 
10 Minutes
Cook Time: 
20 Minutes
Ingredients: 
1
Medium
Shallot
1/2
Pound
Portabella Mushroom
1/2
Cup
Marsala cooking wine (dry)
1
Cup
Heavy cream
1
Dash
Salt
1
Dash
Pepper
1
Teaspoon
Lemon juice
1
Glove
Garlic - minsed
1
Tablespoon
Olive oil
2
Tablespoons
Butter
Instructions: 
  1. Heat olive oil in oven safe pan.
  2. Cut shallots to a very fine dice.
  3. Saute mushrooms and shallots for about 4-5 minutes.
  4. Add garlic and cook for a few more minutes.
  5. Remove this and place in a bowl.
  6. Cook chicken in the same pan until seared brown on both sides, roast in oven.
  7. Remove chicken and cover with foil on the cutting board.
  8. Heat stove top to meduim high.
  9. Deglaze pan with the wine and cook down to about half.
  10. Add the mushroom mixure.
  11. Add the heavy cream, salt, pepper and lemon juice and butter.
  12. Deduce heat to medium - low and cook this down until thickened. 
  13. Spoon some on the plate and smear it, then place sliced chicken fanned over it.
  14. Add a little more to the top of the chicken.