My mom thinks this comes stuffed and covered with a creamy sauce. It is traditionally a chicken dish with a Marsala wine and mushroom sauce served with potatoes or pasta. It can take some time to properly reduce the wine but it is worth the wait. Most people have their own version, some add prosciutto and others use oregano, some do not use chicken broth. I do not like the strong pungent taste of the wine so I use to chicken broth to mellow the flavor a bit. The butter is a necessity to make this palatable so if you are eating fat free I don’t have any suggestions for you.
As always start with fresh ingredients for the best results. This does have a few steps and takes some time but it is really easy if you do your prep work and it is very delicious.
Slice mushrooms thickly, mince garlic and dice onions, set aside. To prepare the chicken, season the flour with salt and pepper. Pound the chicken to even thickness of about 1/2 inch. Cut the chicken breasts to medallions about 3 inches in size. Dredge these in the flour and tap off any excess. Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan. Add the chicken and cook until browned, 2 to 3 minutes. Turn over and cook other side. Do not let pan over heat. Drain on paper towel, set aside. Sauté onion and minced garlic until opaque. Set aside. You will be left a gross looking pan. This is what you want.
Deglaze the pan by pouring in the Marsala and chicken broth. Stir until all bits of chicken and flour are released from the bottom of pan. Continue cooking over medium high heat with a rolling boil until reduced by three-fourths volume. Stir and scraping the sides several times. Stir in butter one tablespoon at a time until sauce thickens. Add chopped basil and seasonings. Add the mushrooms and onions, cook until mushrooms are tender, salt and pepper to taste. Add chicken back to pan to warm through 4-5 minutes. Reduce heat to medium.
Cook for a few minutes. Serve with Orecchiette or Campanelle pasta. The deep crevices of these pastas hold on to the sauce well. This is also good with garlic mashed potatoes. Garnish with fresh herbs if desired.
- 1 cup all-purpose flour
- 4 boneless, skinless chicken breasts, pounded thin
- 1\2 cup olive oil
- ½ cup diced onions
- 2-3 garlic cloves minced
- 4 tablespoons butter
- 3 cups sliced mushrooms Cremini (baby bella)
- 1 cup Marsala
- 2 cup chicken stock
- ½ teaspoon paprika
- 2-3 tablespoon fresh thyme sliced thin
- Salt and freshly ground black pepper
- Chopped chives, for garnish
- Sauté onions and garlic in 1 tablespoon olive oil, set aside. Slice mushrooms thickly set aside. Pour flour onto shallow plate. Dredge the chicken breast medallions, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat; cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Drain on paper towel and set aside. When done deglaze the skillet by pouring in the Marsala wine and chicken broth and bring to a boil, scraping side several times to remove any browned bits from the bottom of the pan. When reduced by half, add seasoning and thyme. Add butter one tablespoon at a time stirring until melted. Add the mushrooms, cook on medium heat, stirring frequently, until mushrooms are tender. Return the chicken breasts to the pan and continue to cook until the sauce has thickened, about 5 to 6 minutes. Salt and pepper, to taste, Garnish with chopped chives and serve with pasta or potatoes.