Recipe Information Total Time: 40 minutes Servings: 4 (1 1/2 cups sauce)
Marsala is a deeply flavorful wine, and combined with meaty-tasting mushrooms, makes a sauce that deserves to be in your canon of recipes. It’s also versatile, and makes a great topper for beef, turkey, even tofu or tempeh.
4 chicken breasts, boneless and skinless
2 tablespoons unbleached flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, sliced thin
8 ounces mushrooms, sliced thin
2 cloves garlic, chopped
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
Mix the flour, salt and pepper in a pie pan. Pat chicken dry and roll in the flour mixture to coat, saving any leftover flour mixture. In a large heavy skillet heat the olive oil over medium high heat until hot, and brown chicken in 2 batches, transferring with tongs to a large plate when browned.
To the skillet, add onion and mushrooms, stirring occasionally, until the mushrooms are browned. Add garlic and stir for a minute. Sprinkle any remaining flour mixture over the mushrooms and stir in. Add Marsala and cook, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter if making sauce without chicken, just saute onions and mushrooms in olive oil, then add liquids and proceed.)
Simmer mushroom sauce until liquid is reduced and thickened. Remove skillet from heat and stir in remaining 2 tablespoons butter, and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
Serve with a side of steamed green beans or cauliflower, and roasted new potatoes or pasta.
361 calories, 12 g. fat, 98 mg. cholesterol, 472 mg. sodium, 17 g. carbohydrate, 2 g. fiber, 40 g. protein