October 24, 2012

Chicken Marsala

One of my favorite chicken dishes is chicken marsala which combines sweet marsala wine with mushrooms, garlic and onion on top of a thinly pounded chicken breast. I have found that the quality of the marsala sauce at restaurants varies greatly in terms of texture, sweetness and number of mushrooms. So, I found several  recipes and combined them into one that that contains my favorite elements - a nice hearty, thick, sweet sauce with plenty of mushrooms. The recipe below yields 4 servings. Enjoy!

1. The sauce shouldn't be made too far ahead or it will thicken too much. The sauce takes 10-15 minutes so try to time it to be ready right when the chicken is done.
2. I used a combination of white and shiitake mushrooms but you can use whatever you prefer.
3. If you don't have any beef stock, you can make it yourself using beef bouillon cubes in water. It did the job just fine.

4 chicken breasts, pounded to 1/4 inch thickness and cooked (in a pan or on a grill)
3 Tbs olive oil
1/4 cup onion, diced
1 Tbs garlic, chopped
1/2 lb mushrooms, sliced
3 Tbs flour
3/4 cup Marsala wine
1 1/4 cups beef stock
Salt and pepper, to taste

1. Add olive oil to a saucepan and heat on medium-high.
2. Add onions, garlic and mushrooms and cook down until tender.

3. Stir in flour and cook for one minute.

4. Add Marsala until pan is deglazed.

5. Add beef stock and cook until thick and flavors are blended.

6. Serve on top of chicken breasts.

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