Chicken Marsala and Mushrooms
….American dish made with chicken breasts, mushrooms, and Marsala wine is comfort home cooking at its absolute best. ANNE made this dish for my family last week. This was a simple dish that most everyone loves. We gave a thumbs up for the flavor. I learned and tried to remember this recipe. She taught me this recipe from New York Times. I increased the amount of sauce, because we liked it more saucey.
Servings: 4
Time: 30 minutes
Ingredients:
- 4 chicken breasts, cut into 1/2 inch thickness crosswise
- 5 Ts olive oil
- 2/3 cup flour
- 3 1/2 cup brown mushrooms, sliced
- 1 shallot, minced
- 1 cup Marsala wine
- 3/4 cup chicken stock
- 1 Ts butter
- 1 Ts parsley, chopped(for garnish)
- sea salt and freshly ground pepper to taste
Cooking Instructions:
- Heat a pan with medium high heat and add 2 Ts olive oil, shallot, and mushrooms into the pan. Stir fry them until the mushrooms are tender and beginning to brown.
2. Add the Marsala wine and simmer them until reduced by half.
3. Add the chicken stock into the pan to boil them for 2–3 minutes. Turn off the heat and add the butter into the pan. Set aside.
4. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour.
5. Heat a pan with medium heat and add 2 Ts olive oil into pan. Place 4–5 of the chicken pieces in the pan and cook until nicely browned for 2 minutes per side. Add 1 Ts olive oil and the remaining chicken pieces into the pan. Turn off the pan and set aside on a plate.
6. Pour the sauce from the pan over the chicken. Serve it with parsley.
You can also view this recipe on instagram.
