This classic Italian Chicken Marsala is full of mushrooms and sweet marsala wine and is perfect for a quick weeknight meal!
- 1.5 Pounds Chicken Cutlets (or buy your own chicken breast and slice them thinly)
- 1 10 Oz Package of Crimini Mushrooms
- 1 Shallot (Chopped Small)
- 2 cup Marsala wine (or a sweet wine such as a Sherry)
- 1/4 Cup Chicken Stock
- 1/2 cup half and half (optional)
- Salt and Pepper
- Diced tomatoes for garnish
- Chopped parsley for garnish
- Olive oil for sauteeing
- Season chicken liberally with salt and pepper.
- Heat olive oil in a large pan until it is bubbling.
- Saute chicken on both sides until it develops a nice crust.
- Remove the chicken to another plate.
- Reduce heat to medium high and add shallots and more olive oil if necessary. Scrape the bottom of the pan with a rubber spatula or wooden spoon and scrape up the bottom to remove all the yummy bits.
- Add the mushrooms and ONE cup of Marsala wine.
- Continue sauteeing until the sauce is reduced and the mushrooms are rich in color, about 15 minutes.
- Pour in marsala wine. Again scrape the bottom of the pan with the rubber spatula or wooden spoon. This is called deglazing.
- Add in chicken back into the pan and nestle into the sauce and mushrooms.
- Let reduce by half and add chicken stock. Taste the sauce and season with salt and pepper.
- Add in the half and half if desired. Cook for 2 minutes.
- Sprinkle with chopped tomatoes and chopped parsley to serve
1. A little tip for browning your mushrooms: DO NOT put salt in until the end. Salt draws out moisture and moisture will prevent the caramelization process.
2. Feel free to add in some quartered potatoes into the mix at the same time as the mushrooms for the ultimate one pot meal.
- Category: dinner
- Cuisine: Italian