Chicken Marsala

• 4 tbsp (60 ml). butter
• 1 tbsp (15 ml). minced shallots
• 1-1/2 cups (350 ml) brown sauce or thickened demiglace
• 1/2 tsp (2 ml). sugar
• squeeze lemon
• dash garlic puree
• 1 bay leaf
• 1/2 cup (125 ml) dry Marsala
• 1 cup (225 ml) thinly sliced mushrooms
• 12 oz (336 grm). boneless, skinless chicken breasts
• seasoned flour

1. Melt 2 tbsp (30 ml).
2. butter in saucepan.
3. Add shallots and saute for 5 minutes.
4. Add the brown sauce, sugar, lemon, garlic, and bay leaf.
5. When liquid boils, add the Marsala and simmer gently 5 minutes.
6. Remove bay leaf.
7. Melt remaining butter in small skillet until it begins to brown.
8. Add mushrooms and saute until barely done.
9. Stir mushrooms into sauce.
10. Pound chicken breasts until very thin and dredge in flour.
11. Brown chicken in melted butter on both sides until done.
12. Pour off excess butter and add sauce directly to skillet.
13. Simmer for 30 seconds.
14. Serve sauce on chicken or pass separately in sauceboat.

butter, shallots, brown sauce, sugar, lemon, garlic puree, bay leaf, marsala, mushrooms, chicken breasts, flour

Taken from online-cookbook.com/goto/cook/rpage/000F07 (may not work)