Categories: Chicken, Hamburgers, Main Dish

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

1. In a small bowl, make a slurry by mixing the flour with ½ cup of broth; set aside.

2. Heat the olive oil in a large skillet over med-high heat; add in the shallots and cook 1 minute or until translucent.

3. Lower heat to medium; add in the mushrooms; stir to combine with the shallots.

4. Add in ¼ cup of broth; continue to cook for 5 minutes.

5. Add ¼ cup Marsala, the salt and pepper; continue to cook 10-15 minutes or until the liquid is reduced by about three-quarters.

6. Stir in the parsley and slurry; transfer mixture to a medium bowl.

7. In a large mixing bowl, combine the remaining 2 tablespoons Marsala into the ground chicken using your hands.

8. Form into 6 patties, 1-inch thick.

9. Place the burgers, together with the remaining ¼ cup broth in the same skillet and cook over medium-low heat for 15 minutes, turning occasionally.

10. Add the mushroom mixture to the skillet and continue to cook 5 minutes.

11. Serve it up on toasted sesame seed bunds or thickly sliced Italian country bread; top it off with the mushroom mixture.

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