I am trying something new here!
Not to mention y’all know how I feel about with cooking with onions.
I prefer shallots to onions any day, but I am pretty much open to whatever bring the flavor!
Now the mushrooms, they are new for me! I am still trying to figure out if I like them or not. And after this recipe. I think I might like them. Well at least crimini mushrooms. Or maybe it was the Marsala and the mushrooms. YEAH I’m pretty sure that’s what it was!
The key ingredient here, is none other than Marsala wine. The wine itself in my opinion taste bitter and is fairly strong, but when paired with mushrooms, onions, and a bit of garlic and butter equals deliciousness. Typically Marsala wine, which is a fortified wine made in Sicily; has strong and smoky flavor that can range from sweet to dry. I picked up my Marsala from Trader Joes for a whopping, $4.99. (
can’t beat that) I opted for the dry marsala because my husband does not like anything sweet unless it’s cheesecake or a brownie, so I wanted to play it safe.
And seriously how cute is the duck in the background of that picture. Lady ID bought me that duck and I LOVE them. There is a set of 4 duck measuring cups. I am glad that I found good use for one of them, especially since she likes mushrooms. I wish she were here to give her honest opinion.
When you start making the Chicken Marsala, you will realize that this is a fairly easy recipe to follow, especially if you buy pre-sliced mushrooms. The only prep is chopping onions, garlic and a shallot.
Start by seasoning your chicken with salt and pepper. Obviously you can tell that I prefer pepper over salt. =) Once you’ve seasoned the chicken, you will need to brown it and then set it aside while you cook the mushrooms.
1. Start by sautéing shallots, garlic, onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
2. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
3. Finally, add broth and chicken with any juices; simmer, turning chicken once, until cooked through, ~15 minutes.
yeah it was pretty darn good! I served mine over brown rice instead of pasta, it’s healthier….less carb drama. Do remember that last week I was talking about it being bikini season! We can cheat sometimes, but not all the way!
Did I mentioned this was gluten free?
- 3 whole boneless chicken breasts
- 1 1/2 tablespoons olive oil
- 3 1/2 tablespoons unsalted butter
- 1 onion, halved and sliced thin
- 2 tbsp sliced shallots
- 3 cloves garlic, chopped
- 3/4 pound crimini mushrooms
- 1/2 cup dry Marsala
- 1 cup chicken broth
- Season chicken with salt and pepper.
- In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat; brown chicken, transferring with tongs to a large plate once browned.
- Discard all but 1 tablespoon fat from skillet and sauté shallots, onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
- Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
- Add broth and chicken, simmering ~ 15 minutes, turning chicken once, until cooked through.
- Transfer chicken with tongs to a platter.
- Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
- Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
- Spoon mushroom sauce around chicken.
- Serve with brown rice and enjoy!