I’ll keep this brief. I used to hate mushrooms, and now I don’t. This dish is partially responsible for my change of heart.
Don’t believe me? Give it a try.
Directions
In a medium bowl (or a large Ziploc bag), combine the chicken, flour, salt, pepper, and oregano. Cover and set aside while you prepare the other ingredients.
To clean mushrooms, use a damp paper towel to rub off any dirt. Carefully pull off the stem and discard. Once clean, slice mushrooms into small pieces. I go pretty thin, but that’s because of my old aversion to mushrooms that I’ve been trying to overcome.
Next, slice half of a large onion into thin strips.
In a large pan, heat butter over medium-high heat until melted. Add onions and sauté for 3-5 minutes. Add mushrooms and cook until browned, 3-5 minutes more.
Pour in the Marsala, Sherry, and soy sauce. The flour from the chicken will help thicken the sauce. Continue to cook over low heat for 5 minutes. Add chicken to the pan and heat until evenly browned and cooked through.
Combine with cooked pasta and sprinkle with fresh parsley (which I was fresh out of, naturally) for garnish. If you’re into cheese – and I am – grate some Parmesan on top.
I’ll be the first to admit that this isn’t really an attractive dish. But flavor-wise? Just trust me. This really feels “gourmet.” And if you’re not a fan of mushrooms, try this anyway. Maybe it’ll make you a believer, too.
Chicken Marsala
Yields: 6-8 servings
Time: 30 minutes
Ingredients
- 1 lb chicken breasts or cutlets, cut into 1-inch pieces
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 2 tablespoons butter
- 1 cup white button mushrooms
- ½ large onion
- ½ – ¾ cup Marsala cooking wine
- ¼ cup Sherry cooking wine
- 2 tablespoons soy sauce
- Parmesan cheese (optional for garnish)
- Flat leaf parsley (optional for garnish)
- 1 lb whole wheat pasta, cooked (any shape will do!)
Instructions
- In a medium bowl (or a large Ziploc bag), combine the chicken, flour, salt, pepper, and oregano. Cover and set aside while you prepare the other ingredients.
- To clean mushrooms, use a damp paper towel to rub off any dirt. Carefully pull off the stem and discard. Once clean, slice mushrooms into small pieces.
- Next, slice half of a large onion into thin strips.
- In a large pan, heat butter over medium-high heat until melted. Add onions and sauté for 3-5 minutes. Add mushrooms and cook until browned, 3-5 minutes more.
- Pour in the Marsala, Sherry, and soy sauce. The flour from the chicken will help thicken the sauce. Continue to cook over low heat for 5 minutes. Add chicken to the pan and heat until evenly browned and cooked through.
- Combine with cooked pasta and sprinkle with fresh chopped parsley for garnish. If you’re into cheese – and I am – grate some Parmesan on top.
I will be making this in the near future
Do it. It’s delish. Even better with homemade pasta! ;-)