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Makes 8 servings Approximate preparation time: 30 to 35 minutes

Chicken Marsala

2 leeks, white parts only 8 ounces baby portobello mushrooms 3½ ounces shiitake mushrooms 8 ounces cremini mushrooms ¼ cup Marsala wine ½ cup chicken or beef broth 2 tablespoons cornstarch 3 tablespoons unsalted butter, divided 1 teaspoon kosher salt, divided ½ teaspoon freshly ground pepper, divided 2½ pounds chicken breast, thinly sliced ¼ cup unbleached, all-purpose flour


Insert the slicing disc assembly, adjusted to 2mm, into the large work bowl of the Cuisinart® Food Processor, and slice the leeks. Remove and wash well in cold water to remove any dirt; dry well. Rinse the work bowl of any dirt from the leeks. Adjust the slicing disc to 6mm and slice the mushrooms. Remove and reserve. Replace the slicing disc with the large metal chopping blade and process the Marsala, broth and cornstarch together; reserve. Put 1 tablespoon of butter into a large skillet over medium heat. When butter melts, add the leeks, mushrooms, ½ teaspoon of salt. and ¼ teaspoon of pepper to the skillet. Stir vegetables and sauté until very soft, about 8 to 10 minutes; reserve. While vegetables are cooking, sprinkle the chicken on both sides with remaining salt and pepper. Dredge in flour, tapping away any excess flour. Add remaining butter to the skillet and sauté chicken until golden on both sides, about 3 to 5 minutes on each side; remove and reserve. Return the mushroom mixture to the skillet and add the Marsala mixture; bring to a simmer until the sauce thickens, about 4 minutes. Taste and adjust seasoning accordingly. Return the chicken to the skillet to heat through in the simmering sauce. Serve immediately.


Servings: No serving information available

Nutritional information per serving

Nutritional information per serving: Calories 252 (22% from fat) | carb. 12g | pro. 35g | fat 6g |sat. fat 3g | chol. 93mg | sod. 446mg | calc. 33mg | fiber 1g

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