Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C). Season the
Bone-In, Skin-On Chicken Breasts (4)
, then sear in
Olive Oil (2 Tbsp)
on medium-high heat until both sides are golden brown.
Step 2
Transfer the chicken to an oven tray or baking dish and roast in the oven for an additional 10-12 minutes.
Step 3
Add half of the
Butter (1/2 Tbsp)
to the pan and allow to brown lightly. Add the
Garlic (1/2 cup)
and
Fresh Rosemary (1/2 Tbsp)
and cook until light golden brown then add the
Button Mushrooms (3 1/3 cups)
and sauté for 1-2 minutes.
Step 4
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, then deglaze the pan with the
Lemons (2)
. Add the
Marsala Wine (1/3 cup)
and reduce by half its volume, then add the
Chicken Stock (2 cups)
, bring to a boil, and reduce to sauce consistency. Adjust seasoning as necessary and stir the
Italian Flat-Leaf Parsley (1 Tbsp)
and remaining
Butter (1/2 Tbsp)
into the sauce.
Step 5
Transfer the chicken breasts to a serving platter or individual plates. Spoon the sauce with some of the mushrooms over each breast. Serve any remaining sauce on the side.
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