• Ingredients: 35
  • Serves: 6

Chicken and mushroom marsala with whole boneless chicken breasts with skin , halved, olive oil, unsalted butter, onion, sliced thin, mushrooms, sliced thin, marsala, chicken broth, minced fresh parsley leaves.


  • 3 whole boneless chicken breasts with skin , halved
  • 1 1/2 tbsps. olive oil
  • 3 1/2 tbsps. unsalted butter
  • 1 onion, sliced thin
  • 3/4 lb. mushrooms, sliced thin
  • 1/2 cup Marsala
  • 1 cup chicken broth
  • 2 tbsps. minced fresh parsley leaves

For mushroom ragout

  • 2 tbsps. unsalted butter
  • 2 tbsps. olive oil
  • 1 medium onion, sliced thin
  • 1 lb. Portobello mushrooms, caps and stems sliced thin
  • 3/4 lb. white mushrooms, sliced thin
  • 2 garlic cloves, minced
  • 1 tsp. chopped fresh sage leaves
  • a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and chopped coarse

For ravioli filling

  • *available at Asian markets and many specialty foods shops and supermarkets

Basic Crepes

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

    For this step you will need

  2. Step 2 Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.

    For this step you will need

  3. Step 3 Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.

    For this step you will need

  4. Step 4 Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.

    For this step you will need

Nutrition information

Calories 463 Carbohydrates 6 g (2%)
Fat 28 g (44%) Protein 43 g (85%)
Saturated Fat 10 g (50%) Sodium 182 mg (8%)
Polyunsaturated Fat 4 g Fiber 1 g (4%)
Monounsaturated Fat 12 g Cholesterol 140 mg (47%)