Alex's Chicken and Mushroom Marsala

Another recipe adapted from our favorite cooking blog, Smitten kitchen. This recipe is a keeper for sure! Although I had a hard time figuring out what Marsala was (luckily my Mom is only a phone call away and explained it was "wine, dummy."). The sauce came out creamy and the chicken came out tender and juicy!

Give it a whirl!

Ingredients:

2 whole boneless chicken breasts

1 1/2 tablespoons olive oil

3 1/2 tablespoons unsalted butter

1 onion, sliced thin

3/4 pound mushrooms, sliced thin

1/2 cup Marsala

1 cup chicken broth

2 tablespoons minced fresh parsley (I forgot about this part, but it's really only for decoration)

Recipe:

Pat chicken dry and season with salt and pepper. In a medium skillet heat oil and 1 1/2 tablespoons butter over medium heat until the skillet is hot but not smoking. Brown your chicken (it's ok if it's not fully cooked through).

Once your chicken is golden brown on both sides, transfer to a separate plate. Saute onion and mushrooms in the same skillet, until the liquid mushroom give off is gone. Add Marsala and cook this mixture together, stirring occasionally, until Marsala is almost evaporated. Add broth and chicken and simmer in skillet until fully cooked through (about 15 minutes), turn your chicken once throughout this time. Transfer chicken to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around your chicken.

Add parsley. (whoopsie)

Enjoy!!