Chicken Marsala with Mushrooms
Use any variety of mushrooms for this classic dish that is made with dry Marsala wine
Prep time: 20 minutes Total time: 30 minutes
WHAT YOU NEED:
1 lb. fresh mushrooms, any variety, cleaned and tough stems removed
¾ - 1 lb. boneless skinless chicken breast
¼ cup flour
4 Tbsp. olive oil
½ cup chicken bouillon
¼ cup dry marsala wine (see Tip below)
1 tsp. fresh thyme leaves, finely chopped (or ½ tsp. dried thyme)
Salt and pepper to taste
MAKING IT:
With damp paper towel, wipe mushrooms of any dirt or debris. Cut off the bottom of mushroom stems or remove the entire stem if they are tough (shiitake or oyster mushrooms have tougher stems). If mushrooms are large, chop or slice into ½ -inch pieces; set aside.
Heat 2 Tbsp. olive oil in large (12-inch) skillet over medium-high heat until shimmering. Add mushrooms. Turn down heat to medium-low and sauté until mushrooms are tender, about 8-10 minutes. Remove mushrooms to a clean plate or bowl.
Pound chicken breasts to even thickness, about ¼ inch. Add flour to a shallow dish; season flour with a pinch of salt and generous amount of pepper. Dredge chicken in flour, shaking off excess. Heat remaining 2 Tbsp. olive oil in skillet. Add chicken and cook until both sides are golden brown, about 4-5 minutes per side. Remove cooked chicken to a clean plate.
Turn off the heat under the skillet. Add marsala to the skillet; stirring to deglaze pan and let alcohol to cook off. Turn heat back on to medium; add cooked chicken, bouillon and herbs to the skillet. Stir gently and continue to cook over medium-high heat until sauce thickens. Add reserved mushrooms back to the skillet; spoon mushrooms and sauce over chicken. Serve immediately. Makes 4 servings.
NUTRITION:
Nutrition Information per serving (1/4 recipe): 270 Calories; 15g Total Fat; (2g Sat Fat; 0g Trans Fat); 55mg Cholesterol; 240mg Sodium; 7g Total Carb; 2g Fiber; 1g Total Sugars (includes 0g Added Sugars); 26g Protein; 10% DV Iron
TIPS:
If you don’t have dry marsala wine, use dry sherry or a dry white wine. Do not use cooking marsala or cooking wine, which often have salt and sugar added.
Food Safety: Place cooked chicken on a clean dish, one that has not touched uncooked chicken.
Using a 12-inch skillet is ideal for this recipe. With a smaller skillet, you may need to sauté mushrooms and chicken in batches.
