There are few things that I find quite as tasty as sauteed mushrooms. Add chicken, which is my favorite protein, and it’s even better. Chicken Marsala has always been one of my favorite dinners. I’m not sure where I first encountered it but I definitely remember eating a lot of it at various social events like sweet 16s and retirement parties. The lid would come off of the chafing dish and I’d be delighted by the mushroomy saucy goodness inside.
The only problem with making this dish is that there never seem to be enough mushrooms. I used more than what the recipe called for and they still shrank down to almost nothing. I have a feeling that no matter how many I use it’ll never be enough. You see, the mushrooms are the best part. The sauce adheres to the chicken’s light breading and makes it delicious, but there’s something about those mushrooms, they’re just perfect.
1/2 cup flour
3 boneless, skinless chicken breasts, halved and pounded thin
1 tablespoon olive oil
3 tablespoons butter
4 cups mushrooms, sliced (white button and/or crimini)
3/4 cup Marsala (found by the oils and vinegar in the grocery store)
1 cup chicken stock
salt and pepper, to taste
Place flour in a shallow bowl and coat the chicken, shaking gently to get rid of any excess flour. Set the chicken aside while you heat the olive oil in a pan on medium-high heat. When it’s really hot, but not smoking, add the butter and melt to combine. Cook the chicken breasts until golden brown, just 2-3 minutes per side. Transfer the chicken to a plate and set aside. Add 1 more tablespoon of butter and the mushrooms and cook until they start to brown and release their liquid. Add the Marsala and bring to a boil, making sure to scrape up any bits sticking to the bottom of the pan. When the liquid has reduced itself by half add the chicken stock and cook for 3 more minutes. Place the chicken and any juices that are on the plate back into the pan and cook for 5 more minutes until they are cooked all the way through and the sauce thickens. Add the remaining tablespoon of butter, salt and pepper and stir to combine. Serve immediately by itself or over pasta.