Description
Another recipe from my friend kelly. This is relatively simple to make. Even though it has a lot of ingredients, it tastes like you are a chef. It is important to use unsalted broth. I made the mistake of using regular salted broth the first time i made this and it was way too salty (and i like salty foods).
Ingredients
- Vegetable Oil
- Boneless Skinless Chicken Breast Halves
- Sliced Mushrooms
- Shallot
- Marsala Wine
- Unsalted Chicken Stock
- All-purpose Flour
- Sour Cream
- Red Wine Vinegar
- Dijon Mustard
- Black Pepper
Instructions
- Heat half of oil in a medium skillet
- Add chicken and cook until golden brown
- Remove chicken and reserve
- In the same skillet, heat remaining oil and add mushrooms and shallot
- Saut, stirring frequently, until all liquid is evaporated and shallot mixture is golden brown
- Deglaze with the marsala
- Be careful
- In a small bowl, whisk together the broth and the flour
- Add to skillet
- Stir constantly, bring to a boil over high heat
- Reduce heat to low and simmer for about 10 minutes
- Add reserved chicken to mixture in skillet
- Simmer for 5 minutes
- Remove skillet from heat and stir in sour cream, vinegar, mustard and black pepper