CHICKEN MARSALA IN THE OVEN RECIPES

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
• Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
• Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
• Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
• Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
• Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
• Serve chicken with sauce.

Steps:

• Place flour in a pie plate
• Season flour and chicken with salt and pepper
• Dredge chicken in flour mixture to coat lightly
• In very large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat
• Immediately add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown
• Transfer chicken to plate
• Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil
• Set chicken aside
• Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant
• Add mushrooms and season with salt and pepper
• Sauté 3 minutes, or until mushrooms are tender and their juices evaporate
• Add Marsala and thyme sprigs, and simmer 2 minutes, or until Marsala reduces by half
• Add stock and simmer about 5 minutes, or until reduced by half
• Working in batches, return chicken to skillet and cook just 1 minute, or until heated through, turning to coat
• Discard thyme stems and stir remaining tablespoon butter into sauce; season to taste
• Using tongs, transfer chicken to plates
• Spoon sauce over chicken and serve