Chicken Marsala with Mushrooms Recipe - Italian food is loved and consumed by many individuals in every component of the globe. Some Italian food can be mapped right back to the days of Marco Polo.
Many historians think that he probably revived noodle-type items from China, which led to pasta manufacturing in Italy. Many natural herbs and seasonings used in Italian food today originated from locations in North Africa as well.
Italian dishes have evolved with time, and may differ relying on the area where they are made.
* 3 or 4 medium bonless, skinless chicken breats
* 3 cups of mushrooms halved or thickly diced
* 2 white onions finely sliced
* 2 cloves fresh minced garlic
* 1 finely diced shallot
* 1/3 cup of dry marsala wine
* 1/3 cup chicken stock
* 1/3 cup thickened(heavy) cream
* 2 tbsp freshly chopped parsley
* Cooked Rice
In a frying pan cook onions, mushrooms and garlic in tbsp of butter
over medium heat until softened, but not to brown them remove from
frying pan and keep warm.
Now add chicken brest to frying pan and saute (10-12 mins), turning
once. Remove from pan and keep warm.
Carefullty add the chicken stock and marsala wine to the pan.
Reduce the liquids by cooking uncovered for 3-4 minutes or until the
sauce has reduced and thickened, the cream is then slowly added
stiring constantly and heat until just before boiling point. Now
remove from heat.
Return sauted vegetables and chicken to pan containing the sauce
and cover and heat through for approx 1 minute over medium heat.
Now serve with piping hot rice and enjoy.
Serves 3-4 people.