Chicken Marsala
"Food Editor/Stylist: Paul Grimes Father: Elmer M. Grimes, Haddonfield, NJ My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish...."
INGREDIENTS
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1 3/4 cups reduced-sodium chicken broth (14 fl oz)
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2 tablespoons finely chopped shallot
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5 tablespoons unsalted butter
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10 oz mushrooms, trimmed and thinly sliced
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1 1/2 teaspoons finely chopped fresh sage
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1 cup all-purpose flour
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4 skinless boneless chicken breast halves (2 lb total)
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2 tablespoons extra-virgin olive oil
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1/2 cup plus 2 tablespoons dry Marsala wine
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2/3 cup heavy cream
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1 teaspoon fresh lemon juice
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