If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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!
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