Almost Chicken Marsala

Almost Chicken Marsala

Don’t be fooled. The practically non-existent prep (if you bought sliced mushrooms, that is), doesn’t make this a quick meal. By any means. We fooled ourselves into thinking this would be quick when I got out the cutting board to start prepping and only had to chop some onion and parsley.

“Woah!” I thought. This is freakin’ easy! Taylor… this would be a great meal to make when we really don’t feel…

Cut to 45 minutes later… when we finally sat down to eat. Definitely not quick. Very good, but not quick. Or, maybe it is quicker than some things we’ve made, but it doesn’t feel that way when you thought you would be eating 40 minutes ago.

I call it “Almost” Chicken Marsala because, well, we forgot the Marsala. Oops. So we opened the only bottle of wine we had, some Shiraz or something (us=not wine experts). Our variation, then, must be known as Chicken Shiraz (doesn’t quite have the same ring as marsala, does it?).

Chicken Marsala

Makes 6 servings. Recipe from Epicurious.

Ingredients:

3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
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 leaves

Directions:

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté 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 with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. 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 and sprinkle with parsley.