Ingredients:
1/2 teaspoon all-purpose flour
1 cup chicken broth
1 tablespoon olive oil
2 tablespoons minced shallots
10 ounces white mushrooms, thinly sliced
1/4 cup dry marsala, plus
2 tablespoons dry marsala
1/4 teaspoon salt
1/8 teaspoon coarsely chopped black pepper
2 tablespoons finely chopped flat leaf parsley
2 lbs ground chicken
6 hamburger buns with sesame seeds
Directions:
In a small bowl, make a slurry by mixing the flour with 1/2 cup of broth; set aside.
Heat the olive oil in a large skillet over med-high heat; add in the shallots and cook 1 minute or until translucent.
Lower heat to medium; add in the mushrooms; stir to combine with the shallots.
Add in 1/4 cup of broth; continue to cook for 5 minutes.
Add 1/4 cup Marsala, the salt and pepper; continue to cook 10-15 minutes or until the liquid is reduced by about three-quarters.
Stir in the parsley and slurry; transfer mixture to a medium bowl.
In a large mixing bowl, combine the remaining 2 tablespoons Marsala into the ground chicken using your hands.
Form into 6 patties, 1-inch thick.
Place the burgers, together with the remaining 1/4 cup broth in the same skillet and cook over medium-low heat for 15 minutes, turning occasionally.
Add the mushroom mixture to the skillet and continue to cook 5 minutes.
Serve it up on toasted sesame seed bunds or thickly sliced Italian country bread; top it off with the mushroom mixture.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.