Chicken and Mushroom Marsala Made Easy

Most nights I want a warm, scrumptious meal that doesn’t take me a year and half to make. Clearly I am a major fan of the kitchen, but after a long day of work what I mostly want to do is snuggle with the husband on the couch with a warm plate of heaven in my hands. Well, this here recipe was just the ticket! I found this one while perusing smittenkitchen, one of my all time favorite blogs. It’s delightfully simple to throw together and cheap no less! But the taste makes you think I spent hours in the kitchen. A fantastic dish. Tender chicken that has been browned and then slowly cooked in broth and marsala wine (a pantry staple) with a ton of good old white mushrooms (yes WHITE!) that have been sautéed the heck out of.  This dish comes together into a warm bowl of homey goodness. Serve it over rice, pasta or save the carbs and just bask in the glow of its mushroomy delight.

So pull those Costco chicken breasts out of the freezer to thaw, grab a pound or two of mushrooms and prepare yourself for an awesome dinner.

 Chicken and Mushroom Marsala

(Adapted from Smittenkitchen)

2 boneless chicken breasts (skin on or off, your choice), halved

1 tbsp olive oil (plus some to taste)

3 tbsp butter

1 medium onion, thinly sliced

1-2 lbs of white mushrooms, sliced (the more mushrooms the merrier!)

1/2 c Marsala wine

2/3 c low sodium chicken broth (plus some to taste)

2 tbsp chopped fresh flat leaf parsley

salt and pepper to taste

Pat the chicken dry on all sides and season with salt and pepper. Health 1 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium high heat (though no need to use the absurdly large pan I decided to.) Brown the chicken on both sides and set aside.

Add a touch more olive oil to the pan if it is bone dry and then add the onions and mushrooms and sauté, stirring occasionally, until the liquid the mushrooms give off is evaporated. 

Add the Marsala win and stir, continuing to cook until the wine is mostly evaporated. Add in the broth and stir to combine and then add back in the chicken pieces. Simmer, turning the chicken once, until just cooked through (10-15 minutes depending on thickness of chicken). 

Transfer the chicken to a platter.  Continue to simmer mushrooms as needed until liquid is reduced to about ½ a cup. Remove from the heat and stir in remaining butter and parsley. Taste for seasoning and add salt and pepper as needed. Pour over chicken and serve.

Sorry! No picture of the final dish. I was too hungry and dove right in without taking one :)!