On the menu tonight – Chicken Marsala!
This was another dish on the menu for the cooking class. OMG! It’s SO good! They called for chicken breast, I hardly use chicken breast. I used chicken thighs for this recipe- my favorite. They are more flavorful and don’t dry out like the breast meat. I’m definitely adding this to my easy to make chicken meals. From start to finish I think I was done in about 45 minutes and only because I did the chicken in small batches. Check out the recipe below and make your version!
- 2 Boneless, skinless chicken breast OR 4-6 boneless, skinless chicken thighs
- 8 oz porcini, portabella or crimini mushroom
- ½ Cup Marsala Wine
- ½ Chicken Stock
- ¼ Cup Basil
- 2Tbsp Butter
- AP Flour, to dredge
- 2 Tbsp Olive Oil
Heat Large Sauté Pan over Medium High Heat, and add 2 T of olive Oil.
Dredge chicken in Flour, and gently place in to pan and sear on both sides for 4-5 min or until golden brown.
Remove Chicken from pan, and place on tray lined with paper town to absorb extra grease.
Now add mushrooms to pan, add pinch of salt, and sauté until nice and tender 3-4 min.
Deglaze pan with marsala wine, and let cook down until reduced by half of liquid amount.
Add chicken stock to pan and bring up to light simmer.
Add Chicken back to pan, and add butter.
Turn heat off and swirl around.
Garnish with Basil
For the meat, you can use chicken breast or thighs. I prefer thighs as they have more flavor, in my opinion, and don't dry out as easily as the breast meat.