One of my favorite easy weeknight dinners is chicken marsala. Made with sauteed mushrooms in a marsala wine sauce, this dinner has become a regular in our household for years. Typically I buy two chicken breasts and split them to make four pieces. This is a great method to stretch a few pieces of chicken out to feed more people. By pounding the chicken out, it also shortens the cooking time making this dinner a doable meal under 30 minutes from start to finish. If you love mushrooms and chicken and have never tried chicken marsala, you’re in for a real treat. Enjoy!
- 2 skinless, boneless, chicken breasts
- salt and freshly ground black pepper
- ½ cup all purpose flour or corn starch for gluten-free
- up to ½ cup olive or vegetable oil
- 8 ounces container of mushroom, sliced and cleaned
- 2 tablespoons butter
- ½ cup sweet Marsala wine
- ¼ cup chicken stock
- ¼ cup sherry or dry white wine
- Optional: 2 tablespoons heavy cream
- Garnish with chopped parsley or oregano
- plit each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
- Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.
- Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!