A quick, stove-top chicken supper you can make while you’re winding down from your day at work. Pour yourself a glass of wine and you’ll be in heaven. SAM
4 skinless boneless chicken breast halves (2 pounds)
1/2 teaspoon salt
Freshly ground white pepper to taste
1/4 teaspoon ground sage
1 teaspoon olive oil
1 medium onion, finely chopped (1/2 cup)
1/2 pound mushrooms, brushed and sliced
1/4 cup Marsala wine
1/2 cup chicken broth
1/2 cup half-and-half
1 tablespoon minced fresh parsley
Wash the chicken breasts, pat dry, and sprinkle both sides with salt, pepper, and sage. In a large skillet or chef’s pan, heat the oil over medium-high heat until hazy. Add the chicken and cook until golden, 6 to 8 minutes per side. Transfer to a serving plate and keep warm. Reduce the heat to medium, add the onion and sauté, covered, until translucent, about 10 minutes. Add the mushrooms and sauté, uncovered, until they give up their liquid, about 5 minutes more. Add the wine and stock and cook, uncovered, until liquid is reduced by half. Remove from the heat, stir in the half-and-half, and pour over the chicken. Sprinkle with parsley.
Makes 4 servings.