When an abundance of mushrooms in the refrigerator combined with some chicken breasts I found in the freezer, this Chicken with Mushrooms dinner was created. Chicken Marsala is one of my favorite chicken dinners and we make it frequently enough that I do occasionally run out of marsala. So, it was time to improvise.
This recipe was made for the first time a few years ago when a craving for Chicken Marsala met the ingredients on hand one weeknight. I liked it so much, I made it again just a few nights later. I’ve made this chicken numerous times now over the past two or three years and the whole family consistently gives this recipe two thumbs up. I like to serve the chicken with Rosemary Roasted Potatoes and Caramelized Brussels Sprouts or Roasted Asparagus.
- 1 1/2 tablespoons bacon grease or olive oil
- 1 1/2 pounds boneless chicken breasts or 2 extra-large chicken breasts
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1/4 cup brown rice flour or all-purpose flour
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves
- 16 ounces fresh crimini or baby bella mushrooms roughly quartered
- 1/2 cup white wine or chicken stock either one works well
- 2 tablespoons chopped fresh parsley
- Place the chicken breasts on a cutting board and slice them horizontally down the center to create thin cutlets. Cut each piece in half to make 8 smaller cutlets. Sprinkle the chicken on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place the flour in a bowl and lightly dredge each side of the chicken with flour.
- Melt the bacon grease in a large skillet over medium high heat. When it is hot, add half of the chicken to the pan. Cook for 3 minutes, then turn over and cook another 2 minutes. Be careful not to overcook, as it will dry out quickly. Transfer the cooked chicken to a baking dish and cover with foil to keep warm. Repeat with the remaining chicken.
- Add the butter to the drippings in the hot skillet and when it melts add the mushrooms. Sprinkle with thyme and the remaining salt and pepper. Saute until tender, about 4 minutes. Add the wine or chicken stock and simmer about 3 minutes, until it has thickened slightly and reduces to about half. Sprinkle with parsley and then pour the mushrooms and the sauce over the chicken in the baking dish. Enjoy!
In this recipe, the fresh thyme and parsley contribute in a big way to the final result. I've made this recipe with dried Italian seasonings (substituting 1 teaspoon dried herbs) when fresh herbs aren't in the house, and the chicken is still tasty that way, but I do recommend fresh if at all possible.