Chicken Marsala

Chicken Marsala Dish Guide

Five in 25 Series

Serves 4

Five Ingredients:

2 Large Chicken Breasts

8 oz Button or Cremini (Baby Bella) Mushrooms

2 T unsalted butter

1 and ½ cups Dry Marsala Wine

½ Cup Chicken Broth or Stock

From the Pantry:

2 T olive oil

1 Cup of Flour

2-3 cloves of garlic

Salt and Pepper to Taste

Cut the breasts down the middle so that you have two thin breast cutlets. Add the flour to a large bowl or plate and season it with salt and pepper. Coat the chicken thoroughly in the seasoned flour making sure not to leave any “naked” spots. Reserve about two tablespoons of the seasoned flour.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium high heat (ideally stainless or cast iron/carbon steel so you can develop a fond but non-stick will work). Add the chicken and cook 3-4 minutes a side until both sides are lightly browned. Slice the stems off the mushrooms and cut the mushrooms into ¼ inch slices while the chicken browns. Remove from the skillet and set on a plate. Add the mushrooms to the pan and scrape up some of the fond with the water the mushrooms release. Cook for 6-7 minutes or until they have softened. Add the garlic and remaining tablespoon of butter and cook for 1 minute.

Add the reserved flour to the mushroom and garlic mixture and stir to cook out the raw flour taste (about a minute). Add the marsala and broth and scrape up any fond from the bottom of the pan. Increase the heat to medium high and bring the sauce to a simmer. Add the chicken back to the sauce along with any accumulated juices and cook for 3-4 minutes or until the sauce thickens and the chicken is cooked through.

Serve with rice, egg noodles, potatoes or whatever your heart desires. Garnish with parsley of chives if you happen to have some lying around.