Monday, July 9, 2012

Chicken & Mushroom Marsala

This is a ridiculously fresh, easy, and tasty dish.
Especially considering there are only ~8 ingredients!
(Read:  Add to dinner party recipe list!  And what person, even the pickiest of eaters, doesn't enjoy Chicken Marsala?)

Original recipe via Gourmet (June 2005), adapted by Smitten Kitchen ~ {HERE}.

This recipe will serve 3-6 people,
depending on whether or not you halve the chicken breasts.
Serve with a chilled glass of white wine.
And possibly a lovely side salad?

(I made mine while the chicken was simmering.)

Here are my further adaptations...


3 whole, boneless, skinless chicken breasts
~1/4 cup flour, 1 tsp garlic powder, salt & pepper (to taste), for dredging chicken
~ 2 Tbsp olive oil
4 Tbsp unsalted butter
1 Vidalia (or yellow/Spanish onion), sliced thin
1 lb (16 oz) white mushrooms, sliced thin
3/4 c Marsala wine
*Note:  I didn't have this, so I used a dry Chenin Blanc (which I served with the meal) + added a pinch of sugar to the onions/mushrooms while cooking.

1 cup low-sodium chicken broth
*Note:  If you didn't want to use wine at all, you could substitute more chicken broth.

~2 sprigs of fresh thyme
Salt and pepper, to taste
~ 2 Tbsp minced fresh parsley, to garnish the final product


Preheat skillet with oil over medium-high heat.
Pat chicken dry.
Dredge lightly in flour mixture.
Add chicken to pan.  (If all won't fit, do in batches.)
Brown chicken breasts on each side and transfer to a plate.

Discard all but ~ 1 tsp fat from skillet.
Saute the onion and mushrooms until any liquid nearly evaporates.
Also, be sure to season with salt & pepper and fresh thyme
(and 2 pinches of sugar, if not using Marsala wine) at this point.
Add the wine, stirring occasionally, and cook until sauce is reduced.

Then, add the chicken broth,
and return the chicken breasts to pan, along with any juices.
Simmer, covered, over medium heat for ~ 15 minutes until chicken is cooked through, flipping the breasts once.
Transfer chicken to plates.

Continue to simmer the mushroom sauce until the liquid is reduced to ~ 1/2 cup.
(If still very juicy, add a bit of the seasoned dredging flour to thicken it up!)

Remove the skillet from the heat and add the pats of butter,
stirring until it melts and the sauce becomes velvety smooth.

Spoon the mushroom sauce over and around the chicken.
Sprinkle with parsley.
(If you wanted to make the meal a little more "hearty", try serving with roasted potatoes or buttered egg noodles with parsley and Parmesan.)


Let's take a moment of silence
and wipe the drool off of our chins,
as we scroll through my pictorial...

  I truly hope you try this simple, light meal.  
Buon appetito!

~photos by b~

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