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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.
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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!
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
Photo by Mark Weinberg