Chicken Marsala with Mushrooms

Today was a long day. Really a lot of great things are happening at work but they are the mentally taxing kind of things. I was hoping to get home a little early, knowing I needed to get by the store. Didn’t happen – but I did make it by the store. I knew we were having chicken tonight, I decided that this morning when I pulled the chicken out of the freezer. What we were doing with the chicken wasn’t quite decided yet.

Tonight was the first time we made this dish and it was worth it! I modified the original recipe to go with the items in my pantry/fridge and the mushrooms I just picked up. This is an easy meal that could be worthy of entertaining the in-laws.

Give it a whirl:

  • 2 boneless chicken breast, cut in half
  • Salt
  • Pepper
  • 1/4 c. all-purpose flour
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 3 shallots, halfed and thinly sliced {used white onion because that’s what I had!}
  • 1/2 lb mixed mushrooms, sliced {used the grocery store container of sliced mushrooms, 6oz, maybe could have used more!}
  • 1/2 c. Marsala wine
  • 1/4 c. chicken stock
  • 2 Tbsp parsley

Season the chicken breasts with salt and pepper, then dredge in flour on both sides – shake off the excess.

Heat 1 Tbsp butter in heavy skillet over medium-high heat until it starts to brown and smell fragrant. Add 1 Tbsp of olive oil and swirl the pan to combine. Add the chicken and saute for 3 minutes. Turn the chicken and saute another 3 minutes. Remove the chicken to a plate.

Lower the heat to medium and add 1 Tbsp of butter with the onions/shallots, saute for 2 minutes. Add the mushrooms and raise the heat to high – saute until the mushrooms are soft and browned about 2-3 minutes. Pour in the Marsala wine and boil for 30 seconds, then add the chicken stock.

Return the chicken to the pan and simmer for 2-3 minutes or until the chicken is just barely pink in the thickest parts. {I don’t love the way this sounds, I’d rather it be NOT pink anywhere – so I added it back about for another minute and half} Stir in parsley and season to taste with salt and pepper.

Only 396 calories per serving! Yum!

This was really good with a significant Marsala flavor. I added a small spinach salad to the side. Actually it was baby spinach leaves with a little olive oil and balsamic dressing, placed on the side of the plate. I felt like we needed something extra, but not a whole lot. The spinach served the purpose. All-in-all the meal took about 20 minutes – can’t beat that.

In the future, instead of the spinach I think we’ll serve this with crusty Italian bread. Also, we might increase the sauce by half so we can mop it up with the bread!

Enjoy, B.



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