” This was dinner last night and is my own version of Chicken Marsala. I make it more saucy than the classic recipe by adding chicken broth and cream.”
10 minutes prep
20 minutes cooking time
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
1 teaspoon of dried oregano
4 chicken breast halves-pounded to 1/4 inch thick
4 tablespoons grapeseed oil for cooking chicken
4 tablespoons of butter for cooking chicken
4 tablespoons of *grapeseed oil for cooking mushrooms and shallots
2 cups of thickly sliced mushrooms
1/2 cup finely minced onion or shallots
1/2 cup marsala wine or good cooking sherry if you can’t find marsala wine
1 cup of chicken or vegetable broth
1/4 cup cream
In an shallow dish, mix together flour, salt, pepper and oregano. Cut pounded chicken halves in half, then coat the chicken breast pieces in the flour mixture.
In a large skillet, melt 4 tablespoons of butter in 4 tablespoons of *grapeseed oil over medium high heat. Place chicken in the pan and lightly brown on both sides. Remove chicken from pan and set aside.
Turn heat down to medium and add 4 more tablespoons of grapeseed oil to the pan, then add mushrooms and onion or shallots. Saute for 5 minutes until browned and mushrooms reduced in size. Add marsala wine or sherry to the mushrooms and deglaze the pan, scraping off the brown bits on the bottom of the pan. Cook for 2-3 minutes reducing and cooking off the alcohol flavor. Add chicken broth to the mushrooms and marsala, bring to a simmer, then turn the heat down to medium low, continue simmering for a few minutes. Add back chicken pieces, submerge in the sauce, turn up heat slightly to bring to a simmer again until sauce is slightly thickened about 5 minutes. Turn heat down to low, add the 1/4 cup of cream and season with salt and pepper to taste.
I serve with any kind of pasta, it is delicious with the sauce spooned over it, and a vegetable of your choice. I used maple glazed carrots with dill for a vegetable.