Let me start by saying I rarely cook with chicken. Maybe 2 or 3 times a month, actually. It is because I’ve been so freaked out by the monster chicken breasts found at Harvestime. SO BIG. Not natural. So in order to cook with chicken I have to go out of my way to Whole Foods and then spend a lot of money on the organic, hormone free chicken. And this dish made it worth it. I saw the beautiful pictures and recipe on Smitten Kitchen. Her picture is dark and lush, but I swear that my dish TASTED that way, so it’s all good. Emily and Pete came over for a mid-week dinner and also brought Cafe Selmarie dessert…
- 2 whole boneless chicken breasts with skin – halved
- 1 1/2 T. olive oil
- 2 1/2 T. unsalted butter
- 1 onion – sliced thin
- 1 large package of mushrooms – sliced thin
- 3/4 C. Marsala
- 1 C. chicken broth
- handful of parsley – chopped
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over medium high heat until hot and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
Discard all but 1 tablespoon fat from skillet and saute onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. I used so many mushrooms that this took a while. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1 cup. Remove skillet from heat and stir in remaining 1 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
Notes: This was a great meal to make for guests. It was so flavorful and pretty. I served it with roasted potatoes and roasted balsamic asparagus. We had some mushroom sauce left over, which was mostly mushrooms, and I had them over a salad the next day.
Servings: 4 entrees