As I am on Spring Break this week, Mitch has shouldered more of the cooking and is trying out some new recipes and tried and true favorites. Last night, as he was getting ready to cook and I was working, he asked me “What can you do with chicken and mushrooms?” Talk about two ingredients which were MEANT to be paired together in a one pot meal. The earthiness of mushrooms complements the chicken, and both are so amenable to flavor that no matter what sauce they are paired with, they taste delicious.
We tried the Skinnytaste cookbook Chicken Marsala. It was good, but nothing remarkably different or special. It tasted like countless other marsala I have had. It honestly smelled more special than it tasted. I am not sure I would replicate it, but it was a good use of pantry staples and was a pretty simple one to assemble if on a time or resource crunch.
Chicken Marsala on the Lighter Side
- 2 large boneless, skinless chicken breasts (8 ounces each)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup plus 1 teaspoon all-purpose flour
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1/4 cup finely chopped shallots
- 8 ounces sliced cremini mushrooms
- 3 ounces sliced shiitake mushrooms
- 1/3 cup Marsala wine
- 1/2 cup Swanson 88% fat-free chicken broth
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 200°F.
- Slice the chicken breasts in half horizontally to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4 inch thick. Season with 1/2 teaspoon salt and a pinch of black pepper.
- Dredge the chicken pieces in the flour, shaking off any excess. Reserve the 1 teaspoon remaining flour to use later.
- Heat a large nonstick skillet over medium-high heat. Add 1/2 tablespoon of the butter and 1 teaspoon of the olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.
- Add the remaining 1/2 tablespoon butter and 1 teaspoon olive oil to the skillet. Add the garlic and shallots and cook until soft and golden, about 2 minutes. Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes. Sprinkle in the reserved 1 teaspoon of flour and cook, stirring, for about 30 seconds. Add the Marsala wine, chicken broth, and parsley.
- Cook, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon, until thickened, about 2 minutes.
- Return the chicken to the skillet with the mushrooms, reduce heat to low, cover, and simmer in the sauce to let the flavors blend, about 4 to 5 minutes.