Chicken Marsala with Wild Mushrooms
- This chicken dish is very versatile. You can substitute any white wine for the Marsala wine to change the flavor. I also add in sun-dried tomatoes and artichokes to or in plaec of mushrooms. This dish is fabulous made ahead of time, just add the sauce right before you warm it in the oven.
- Serves: 4 -6 people
- Prep. Time: 20 minutes
- Cook Time: 30 minutes
- Tools: plastic wrap, rolling pin or tin can, two shallow bowls, fork, plate, large sauté pan, large baking dish, spatula
- INGREDIENTS
- 4 chicken cutlets or breasts, boneless and skinless
- I4 chicken thighs, boneless and skinless (ask your butcher to prepare these for you)
- 2 cups flavored bread crumbs
- 4 eggs
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup canola oil
- 4 cups of mushrooms, sliced (you can use any combination of crimini, white button,
shitake, oyster and chanterelle mushrooms) - 1 cup Marsala wine
- 1 cup chicken stock (or 1 cup warm water and 1 boullion cube or chicken soup seasoning)
- 2 sprigs thyme, leaves removed
- DIRECTIONS
- 1. Pound the chicken breasts thin by placing them between two sheets of saran wrap and flattening them with a rolling pin or can.
- 2. Preheat the oven to 350 degrees.
- 3. Crack the eggs into a shallow bowl and scramble them with a fork. Pour the breadcrumbs into another shallow bowl.
- 4. Sprinkle salt and pepper on both sides of the chicken pieces and dip them into the egg wash and then the breadcrumbs. Shake off the excess breadcrumbs and reserve the breaded chicken on a plate.
- 5. Heat the canola oil in a large sauté pan. Once the oil is hot and glistening, pan fry the chicken pieces for 3 minutes on each side. Each piece should be golden brown on both sides. Remove the chicken pieces from the pan and reserve them in a large glass or casserole dish.
- 6. Add the mushrooms to the pan (don’t worry about the breadcrumbs from the chicken in the bottom of the pan). Sprinkle with salt and sauté the mushrooms on medium heat for 20 minutes. As the mushrooms start to stick to the bottom of the pan, carefully add the Marsala wine and allow it to evaporate. Scrape the brown bits off the bottom of the pan.
- 7. Add the chicken stock, thyme leaves and continue to cook and reduce the sauce for 10 minutes until it becomes syrupy. Taste for seasoning.
- 8. Either pour the sauce over the chicken and bake it in the oven or reserve the sauce until you are ready to finish baking (you may need to add a few drops of water if the sauce becomes too thick in the refrigerator).
- 9. Bake the chicken and sauce in the oven for 20 minutes.
[print_link]
