Emily and I were well over due for our second cooking party together, so we met up last Thursday with one thing on our mind: DINNER! I was stuck in work later than expected so we picked a recipe that would be somewhat quick to make, but equally delicious. Emily had Cookbook packed full of great options so we settled on Chicken Marsala.
This dish is always available on almost any Italian restaurant you go to, but oddly enough I've never tried it so I couldn't wait. And to top it off, Emily and I only had to buy a few ingredients so this meal was very budget friendly.
I have only have one complaint about this recipe...it was so good that we were both so full after that we felt sick!!
4 skinless, boneless chicken breasts
Salt and freshly ground pepper
1.5 cups all purpose flour
2 tbsp veggie oil
2 tbsp unsalted butter
2 tbsp shallots, finely chopped
3/4 lbs white button mushrooms
1/2 cup dry marsala
1/2 cup chicken stock
1) Season the chicken with salt and pepper then dredge chicken in flour, shaking access off.
2) In a large frying pan, heat oil over medium-high heat. Add chicken breasts and cook, turning once, until lightly brown on both sides and barely firm when pressed in center, about 6 to 8 minutes. Transfer to plate and cover to keep warm.
3) In the same pan, over medium heat, melt the butter. Add sliced fresh mushrooms and cook, stirring occasionally, until soft, about 6 minutes. Stir in shallots and cook until softened, about 2 minutes. Add Marsala and raise heat to medium-high and boil for 30 seconds. Add stock and return to boil.
4) Return the chicken to pan and turn to coat chicken with the sauce. Reduce the heat to low and simmer until the sauce is thickened, about 2 minutes. Season with salt and pepper. Serve with rice or potatoes.