Marsala Mushroom Chicken--New!
Recipe: Marsala Mushroom Chicken--New! NEW
I “invented” this dish the other night. It is not the same as chicken marsala. It has a unique flavor. My husband complimented me three times while he ate this dish, so I am confident it is a winner. Serve to family or even special dinner guests for a Country French dinner.
4 boneless, skinless chicken breasts
8 oz of sliced button mushrooms
1 Tbl of butter/divided
1 Tbl of olive oil
1, 8 oz can of mushroom soup (I use Amys Organic mushroom soup which is semi-condensed)
¼ cup of diced shallots
½ cup of sweet marsala wine
1 tsp of smoked paprika
Pinch of cayenne (optional)
In a sauté pan brown the mushrooms in 1 Tbl of the butter. You can stop cooking them when the liquid subsides and the edges of mushrooms are just slightly browned. Put them across the bottom of a 9 X 13” oven proof pan.
In a large zip lock bag place one of the chicken breasts inside. Now, use a meat mallet to pound the chicken down to a thickness of about 1/3 – ½”. Do this with all four pieces of chicken.
In a large sauté pan add the other butter and the olive oil. Saute the chicken pieces until they are lightly browned on one side. Medium high will do it. You might have to use two pans or do this in two batches if they will not all fit in the pan. As you get the one side browned, take them out and place them browned-side-up on top of the mushrooms.
In a medium bowl pour in the soup, the marsala, the shallots, paprika and the pinch of cayenne. Stir. Pour this sauce over the chicken. Bake the chicken at 350 degrees 30 – 40 minutes or until no pink shows in the middle of the chicken. I always cut one piece at the thickest point to make sure.
I serve with mashed Yukon gold potatoes and sautéed green beans. Feels very French-country.
Enjoy. Cheers! Zola
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