Tender chicken and richly flavored mushrooms sautéed in a marsala wine sauce made for a truly fantastic dinner.
Just writing this post and looking at the photos has made me crave this dish all over again.
When I saw Tricia’s recipe for this chicken last month, I immediately added mushrooms to my grocery list. I love the world of food blogging for all of the new recipes I find to try!
I’ve eaten Chicken Marsala at a couple of different restaurants and I’ve been less than impressed. However, this looked and sounded so delicious when Tricia posted it, I could not resist giving it another chance.
Hearing from friends that have already made and enjoyed so many dishes is much more fun than simply flipping through a cookbook. I have more recipes pinned than I am likely to try this year, but I still continue to pin new things.
This meal was so delicious; I stashed the leftovers in the back of the fridge and didn’t share them with my children at all.
- 3 pounds boneless skinless chicken breasts
- 1/2 cup all purpose flour (or brown rice flour for GF)
- 1/2 cup cornstarch
- freshly ground black pepper
- kosher salt
- 1/4 cup refined coconut oil
- 4 ounces prosciutto thinly sliced and halved
- 16 ounces crimini or baby bella mushrooms
- 2/3 cup Marsala wine
- 2/3 cup chicken stock
- 4 small shallots sliced
- 3 garlic cloves minced
- 3 tablespoons butter
- 2 tablespoons finely chopped fresh Italian parsley
- Cut the chicken breasts in half, as needed, depending on their size. Pound them to about 1/4" thickness and set aside. Mix together the flours, starch, salt, and pepper in a large mixing bowl. Set aside.
- Heat a large skillet over medium-high heat. Add the oil. Once the oil is hot, dredge each breast in the flour mixture and then shake off excess. Saute the chicken breasts in batches, being careful not to crowd the pan too much. Place the cooked chicken pieces on a platter in a single layer and tent with foil to keep warm.
- Lower the heat under the pan to medium and add the prosciutto. Saute for a couple of minutes, and then add the garlic and shallots. Saute for a few more minutes and then add the mushrooms. Cook until their liquid is evaporated.
- Season with salt and pepper and then add the wine to the pan. Deglaze (scrape the bottom of the pan clear) and boil for a few seconds. Add the chicken stock to the mixture in the pan and bring to a low simmer. Simmer for just a few minutes, to reduce the sauce slightly, and then stir in the butter until melted.
- Return the chicken breasts to the skillet and simmer for a few minutes, just until the chicken is heated through. Season with salt and pepper. Plate the chicken and top with mushrooms and sauce. Garnish with fresh parsley. Enjoy!