Alex's Chicken and Mushroom Marsala
Total Time
Less than an hour
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
- 1 1/2 tablespoons olive oil
- 3 1/2 tablespoons unsalted butter
- 1 onion, halved and sliced thin
- 3/4 pound mushrooms, sliced thin, any variety you like
- 1/2 cup dry Marsala
- 1 cup chicken broth
- 2 tablespoons minced fresh parsley leaves (optional, for garnish)
How would you rate this recipe?
Preparation
Step 1
Pat chicken dry and season with salt and pepper.
Step 2
In a large heavy skillet, heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
Step 3
Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until the liquid mushrooms give off is evaporated.
Step 4
Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
Step 5
Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
Step 6
Transfer chicken with tongs to a platter.
Step 7
Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
Step 8
Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
Step 9
Spoon mushroom sauce around chicken and sprinkle with parsley.
Step 10
Save recipe for the next time?
Chef's notes
This dish is all about the mushrooms. The buttery, marsala-ed mushrooms are incredibly flavorful.
You can extract every bit of complex flavor from a white button mushroom as you can from a crimini or shiitake.
