- 2 Tbs. finely chopped shallots
- 1 medium clove garlic (1 tsp. minced)
- 1 tsp. tomato paste
- 4 Tbs. unsalted butter (cut into 4 pieces, softened) or more
- 10 oz. white mushrooms, trimmed, sliced
- 1½ tsp. finely chopped fresh sage
- 2 Tbs. fresh parsley
- Kosher salt/black pepper
- 1 cup all-purpose flour
- 4 skinless boneless chicken breast halves (2 lb. total)
- 2 Tbs. olive oil
- 1½ cups sweet Marsala wine
- 1½ tsp. fresh lemon juice (from 1 lemon)
Put oven rack in middle position and preheat oven to 200°F. Place a large heatproof dinner place on oven rack.
Put flour in a wide shallow bowl and mix in ½ tsp. salt, ½ tsp. pepper. Trim chicken, removing tender. 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 a 12-inch heavy skillet over moderately high heat. Add 1 Tbs. butter and 1 Tbs. olive oil, until foam from butter subsides. Then sauté chicken, turning over once, until golden and just cooked through, about 4 – 6 minutes total. Transfer cooked chicken to heatproof platter, arranging in 1 layer, return platter to oven to keep warm. Cook remaining chicken if necessary, in same manner.
In same skillet, cook shallot in 1 Tbs. butter and 1 Tbs. olive oil over moderate heat, stirring till cooked to golden color (1 minute). Add mushrooms and cook stirring occasionally until liquid from mushrooms evaporates and they begin to turn brown (6-8 minutes). Scrape pan bottom as mushrooms cook.
To the mushrooms add garlic, tomato paste, chopped sage, dash of salt/pepper and stir until paste begins to turn brown – 1 minute. Scrape pan bottom.
Off heat, add Marsala wine. Return to high heat, simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1¼ cups, 5 minutes.
Off heat, add lemon juice, accumulated juices from chicken. Whisk in remaining butter 1 Tbs. at a time. Season to taste with salt and pepper. Stir in parsley. Pour sauce over chicken and serve immediately.
Shopping: 2 shallots, fresh head of garlic, small can tomato paste, unsalted butter, white mushrooms, fresh sage, fresh parsley, kosher salt, freshly ground black pepper, all-purpose flour, 4 skinless, boneless chicken breast halves (about 2 lbs.), olive oil, sweet Marsala wine, one fresh lemon, plastic wrap, wax paper.
Tools: Chef knife, cutting board, measuring spoons and cups, dinner serving platter, wide shallow bowl, tongs, wooden spoons, whisk, 12 inch straight sided sauté (skillet)pan.