Helen Whitehead hwhitehead at cogeco.ca
Fri Dec 9 11:25:42 EST 2016

I've never made this before.
But this is the only one I have.

12 skinless, boneless chicken breast halves
2 tsp. salt
11/2 tsp. freshly ground black pepper
1/2 c. unsalted butter
1/2 c. Marsala
1 c. heavy cream
1/2 c. finely chopped shallots
1 lb. cremini mushrooms, sliced 1/2 inch thick
12 slices Gruyere cheese

Place the chicken between pieces of waxed paper or plastic wrap and pound to
a uniform thickness, about 1/2 inch. Sprinkle on both sides with the salt
and pepper. Melt 2 Tbsp. of the butter over medium-high heat. Cook the
chicken breasts, in batches, until white on each side, 1 to 2 minutes; they
will not be cooked throughout. Add more butter to the skillet as needed, but
reserve 2 Tbsp. to sauté the mushrooms. Transfer the chicken to a 9 x 13
inch baking dish. Add the Marsala to the pan, scrape the sides and bring to
a boil. Add the cream, return to boil and continue to boil until the sauce
is slightly thickened and will coat the back of a spoon, about 2 minutes.
Set aside. In another large skillet, melt the remaining 2 Tbsp. butter over
medium-high heat and cook the shallots, . stiffing until softened, 3-4
minutes. Add the mushrooms and cook, stirring, until the liquid in the pan
has evaporated and the mushrooms turn golden brown. Season with remaining
salt and pepper and stir into the sauce. Pour the sauce over the chicken and
cover each breast half with a slice of the cheese. Bake in a preheated 375°
oven for about 20 minutes.

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