{Easy} Chicken Marsala

So remember my new commitment to no mushrooms left behind? Starting over? No awkward glances and all that?

Well, I decided that if I was to really be an adventurous, willing-to-taste-anything kind of cook, then mushrooms and I better start working on our relationship. For real. So you know what I did? I chose a dish packed with mushrooms. It can't get much more mushroomy than chicken Marsala, right?

And oh, my gosh. I was blown away. This dish is not only simple, not only elegant, but it is so amazingly delicious! And rather than being delicious in spite of the dreaded fungus, it seems to, suspiciously enough, be because of them! How do you like them apples? Er...mushrooms?

The chicken is deliciously moist and the sauce is out of this world. As a suggestion, I believe the Marsala sauce was invented to swim atop a pile of homemade mashed potatoes. Just sayin'.

So I'd say we're better friends now. I mean, not like the kind of friends who have sleepovers and tell all their deepest, darkest secrets...but at least I think we're more than acquaintances. Though really, you'd have to ask the mushroom.

Chicken Marsala

(printable version)

from Savory Sweet Life

Serves 4

2 chicken breasts, split and pounded to 1/4 in. thick

Salt and pepper to taste

1/2 cup flour (or corn starch for gluten free)

Up to 1/2 cup olive or vegetable oil

8 oz. mushrooms, sliced and cleaned

2 TB butter

1/2 cup Marsala wine

1/4 cup chicken broth

1/4 cup sherry or dry white wine

Optional: 2 TB heavy cream

Garnish with chopped parsley or oregano if desired

Season chicken with salt and pepper and dredge in flour.

Heat oil over medium-high heat. Fry chicken 3-4 min. on each side or until they are golden brown. Remove and place on a serving platter and cover with foil. Carefully soak up any excess oil in pan with paper towels.

Reduce heat to medium and add butter and mushrooms. Sauté mushrooms for 4-5 min., making sure to season them with salt and pepper lightly. Add Marsala wine, sherry, cream, and chicken stock, allowing the liquid to reduce slightly- about 3 min. Pour mushrooms and sauce over chicken and serve. Enjoy!