Teachers have to eat: Easy Chicken Marsala

Chicken Marsala is one of those things that I order when out at a nice Italian restaurant, but never attempted to try myself. I just assumed it was too difficult-- especially if I wanted it to taste any good. Then one day I came across a recipe (by Savory Sweet Life) that claimed to not only be good but easy. So I made it and...

  After making it once, I knew I would be making it regularly. I've made it five or six times now, making minor tweaks each time. I think I finally have it to what I consider perfection. I wanted to have a little more sauce for the pasta & veggies yet still maintain a rich taste. If you'd like to check out the original recipe go here; if you'd like my tweaked recipe, keep reading. It takes approximately 15 minutes prep, and 30 minutes cook time.

Here is what you'll need:
- 2 skinless, boneless, chicken breasts
- salt & pepper
- 1/2 cup flour
- a few tablespoons olive oil
- 8 ounces of mushrooms, sliced & cleaned
- 2 tablespoons butter
- 1 cup Marsala wine
- 1/2 cup sherry 
- 1 tub of chicken stock Concentrate (the one I use is by Knorr)
- 2 tablespoons heavy cream

Start by cutting each breast in half, pounding it to make it thinner and liberally sprinkle with salt & pepper.

Next, heat a few tablespoons of oil on medium/medium-high, dredge the breast through flour, and heat two at a time. It took about 4 minutes per side. When each batch is finished, keep warm in the oven.

 

 

While the chicken is cooking, gather your other supplies. I have used "real" wine & sherry, but found it a little more convenient to have the cooking wine on hand, and it tastes really good using this stuff :)

 

 

After all of the chicken is cooked, using the same pan, reduce heat to medium to saute the mushrooms in butter [for about 4 minutes]. Sprinkle with salt & pepper.

 

Next, add the Marsala wine, sherry, chicken stock concentrate, and cream. Stir and simmer to allow it to reduce a little bit. I reduce heat a tad and let it simmer for about 6-7 minutes.

 

 

 I like to serve this with gnocchi-- my pasta of choice, asparagus-- my green vegetable of choice, and a glass of white. It makes a fabulous meal.