There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: Chicken breasts go Italian with the addition of Sicilian wine and cremini mushrooms.
We've all been there: It's 7 o'clock in the evening and, after a long day of work, all you want is a glass of wine and a quick dinner. For those nights, consider this recipe for Chicken Marsala your two-in-one solution. This variation takes much of the labor out of the classic Italian-American dish, calling for halved, rather than pounded, chicken breasts and a shorter cooking time. It also requires half a cup of sweet Marsala wine so you can sip while you cook, then serve the rest of the bottle with dinner.
More: Looking for more excuses to make the most out of your bar cart? Here are some tips for cooking with alcohol.
The end result is chicken, doused in a velvety, garlicky sauce with caramelized mushrooms, that's simple to make and elegant to serve. Pair it with fresh linguine pasta or Parmesan risotto to complete the meal. Buon appetito!
Serves 2
8 ounces fresh button or cremini mushrooms, stems removed and sliced
2 tablespoons extra-virgin olive oil, divided
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup plus 1 splash sweet Marsala wine, divided
3 garlic cloves, minced
1/2 cup heavy cream
1/2 cup chicken broth
2 tablespoons unsalted butter
See the full recipe (and save and print it) here.
Photo by Mark Weinberg
Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
Order Now
Written by: Leslie Stephens
Popular on Food52
3 Comments
See what other Food52 readers are saying.