This restaurant-style dish is the perfect comfort food and easy to make. It’s a great date night dinner that you can have on your dinner table in less than 30 minutes.
- 10 oz Boneless Skinless Chicken Breast or Chicken Tenders
- 10 oz Baby Bello Mushrooms or regular mushrooms
- extra virgin olive oil
- seasoned flour to dust chicken
- 1 Tablespoon Butter
- Pinch of Black Pepper
- Pinch of Granulated Onion
- 1 Cup Chicken Stock
- 1 Cup Marsala
Prepare your chicken by triming away any fat and skin. . If you are using tenders you can just use them as they are.
dredge the chicken in flour seasoned with salt and pepper, and add it to a hot sauté pan with enough olive oil to saute the chicken.
Sauté the chicken for 2-3 minutes on one side then turn it over, at this time add your mushrooms to the pan.
Continue to sauté the chicken, turning it as needed and letting the mushrooms cook.
After the mushrooms look cooked and the chicken is well seared on all sides, add in 3/4 of a cup of your Marsala ( reserve 2 ounces to finish the dish).
Allow the Marsala to cooked down, while the alcohol burns off
Add in the chicken stock, reduce the heat, and allow to simmer on low as the sauce reduces.
At this time add in the granulated onion and black pepper to taste.
When the sauce has reduced about half of its original liquid, roll 1 tablespoon of butter in flour, getting a good layer of flour embedded into the butter. Now add it to the sauce, this will help thicken your sauce. (this method is called a beurre manie). Mix this well into the sauce and then add in the remaining Marsala wine.
If the chicken breasts are thick your best bet is to split them down the middle making two thinner fillets from the one breast.
You can also pound the breasts thinner with a meat hammer but that is not always necessary when you split the breast.