Pan Seared Chicken with Mushroom Marsala Cream Pan Sauce
"This is my take on Cook Illustrated’s method for pan-searing chicken. It definitely makes the most moist chicken breast I’ve ever had without brining. This sauce is what makes the recipe amazing, though. I often serve this with mascarpone-mashed potatoes and roasted asparagus...."
INGREDIENTS
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4 whole Boneless Skinless Chicken Breast Halves (about 6-8 Ounces Each), Trimmed Of Excess Fat
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2 teaspoons Kosher Salt, 1/2 Teaspoon Per Breast
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1 Tablespoon Olive Oil, Or Enough To Coat Your Pan
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2 Tablespoons Butter, Melted
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1 Tablespoon Flour
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1 teaspoon Freshly Cracked Black Pepper
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FOR THE PAN SAUCE:
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1 whole Large Yellow Onion, Diced
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8 ounces, weight White Button Mushrooms, Sliced
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3 cloves Garlic, Chopped
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1 Tablespoon Each Sage, Thyme, And Rosemary, Chopped
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½ cups Dry Marsala Wine
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½ cups Low Sodium Chicken Stock
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1 cup Cream
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Kosher Salt And Black Pepper To Taste
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