Chicken Breasts Marsala
- Serves 2.
SERVES
Ingredients
- 2 chicken breast halves, with skin and bones
- 1-1/2 teaspoons paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 Tablespoons unsalted butter
- 1 can (15-oz.) artichoke hearts
- 1/2 lb. mushrooms, sliced
- 1/2 teaspoon dried tarragon
- 3 Tablespoons all-purpose flour
- 1/3 cup cream sherry or sweet Marsala
- 1-1/2 cups chicken broth
Directions
Preheat oven to 350 degrees. Pat chicken pieces dry and rub paprika, salt, and pepper on skin on both sides. Heat 2 Tablespoons of butter in a heavy skillet and brown chicken, over medium heat, until golden brown (about 2-1/2 to 3 minutes per side). Transfer chicken to a 2-quart shallow baking dish or casserole. Drain and rinse artichokes. Place around chicken. Wash and slice mushrooms if needed. Melt remaining butter in a skillet over medium heat. Add sliced mushrooms, tarragon, and salt and pepper to taste. Stir constantly and cook until mushroom liquid is evaporated. Add flour and cook, stirring constantly, 2-3 minutes. Add sherry or Marsala and chicken broth; bring to a boil, stirring constantly. Lower heat and simmer sauce, stirring, 4-5 minutes longer. Pour over chicken. Cover casserole with lid or aluminum foil and bake an additional 40-45 minutes until chicken is thoroughly cooked.
