Ingredients

The following ingredients have 2 Servings
  • 10 oz boneless skinless chicken breast o (or chicken tenders)
  • 8 oz baby bella mushrooms (or regular mushrooms)
  • extra virgin olive oil (to saute chicken and mushrooms)
  • seasoned flour to dust chicken (seasoned with sea salt and black pepper)
  • 1 tbsp butter
  • ⅛ tsp black pepper
  • ¼ tsp granulated onion
  • 1 cup chicken stock
  • 1 cup Marsala
  • 1 tbsp heavy cream (optional)

Instruction

  • Prepare your chicken by triming away any fat and skin. . If you are using tenders you can just use them as they are.
  • dredge the chicken in flour seasoned with salt and pepper, and add it to a hot sauté pan with enough olive oil to saute the chicken.
  • Sauté the chicken for 2-3 minutes on one side then turn it over, at this time add your mushrooms to the pan.
  • Continue to sauté the chicken, turning it as needed and letting the mushrooms cook.
  • After the mushrooms look cooked and the chicken is well seared on all sides, add in 3/4 of a cup of your Marsala ( reserve 2 ounces to finish the dish).
  • Allow the Marsala to continue cooking for 1-2 minutes
  • Add in the chicken stock and heavy cream, reduce the heat, and allow to simmer on low as the sauce reduces. Season wiht granulated onion and black pepper.
  • When the sauce has reduced about half of its original liquid, roll 1 tablespoon of butter in flour, getting a good layer of flour embedded into the butter.  Now add it to the sauce, this will help thicken your sauce. (this method is called a beurre manie). Add in the remaining Marsala wine to finish the dish.
  • After the sauce has thickened and you are happy with the seasoning you can serve the Chicken Marsala to your guests. I love serving mine with mashed potatoes, roasted potatoes, rice or egg noodles.