Description
It is a very simple but incredibly tasty recipe made with tender chicken breast in a Marsala wine sauce with mushrooms.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 9 oz cremini mushrooms
- 1/2 cup all purpose flour
- 2/3 cup Marsala cooking wine
- 3 cloves garlic
- 1 shallot
- 1/2 chicken bouillon cube (0.18 oz)
- 2 tablespoons cornstarch
- Fresh parsley
- Olive oil
Instructions
- Slice 2 to 3 boneless, skinless chicken breasts in half lengthwise and pound them with a meat mallet until you have 4 to 6 thin cutlets. Season both sides with salt and pepper, then lightly dredge in flour.
- Heat a splash of olive oil in a large skillet and cook the chicken on both sides until golden brown and cooked through, about 4 minutes total. Remove from the pan and set aside.
- Finely chop the shallot and mince the garlic. Slice the cremini mushrooms.
- Cook the mushrooms in the same pan with the remaining cooking fat until nicely browned. Once they release their moisture, add the shallot and garlic and cook briefly. Season with a pinch of salt and pepper.
- Pour in the Marsala wine and let it reduce over medium to medium high heat for a few minutes, until reduced by about half.
- Add just over 1 cup water hot water along with 1/2 chicken bouillon cube. Bring just to a gentle boil, then let simmer for 5 to 10 minutes.
- Mix the cornstarch with 2 tablespoons of liquid from the pan, or water, to form a slurry. Stir it into the sauce to thicken. Add a generous handful of finely chopped fresh parsley. Return the chicken to the pan and warm through briefly.
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian