Chicken Marsala with Mushrooms
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Chicken Marsala with Mushrooms
If desired you can add some thyme to the mushrooms when cooking to give a more earthy flavor.
Times
- Ready Time : 0 min
Servings
Ingredients
- 3 chicken breast halves, boneless and skinless
- 2 1/2 tablespoons oilve oil
- 1 onion, sliced thin
- 3/4 pound mushrooms, sliced thin
- 1/2 cup Marsala wine (or dry white wine)
- 1 cup chicken broth
- 2 tablespoons parsley, chopped
Directions
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate.
Add the onions and mushrooms to the pan, until all the liquid has 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 adjust seasoning to taste. Spoon mushroom sauce around chicken and sprinkle with parsley.
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4 Responses to Chicken Marsala with Mushrooms
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Posted in
Meat , Dinner, Main , Rosh Hashanah, Shabbat , Italian , Make Ahead , Gluten Free, Kid Friendly , Chicken ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I’ve always made this for shabbat when there is company…it’s lovely and lucious!
Can you serve it cold on shabbat afternoon?
If you want to serve it warm on Fri. night will it keep well in the oven on low for an hour till the men (and women)get home from shul, or will it dry out?
When you give shabbat recipes, could you please indicate how to keep it warm for an hour (plus) or if it could (should) be served cold for lunch.
Thank you very much. I really enjoy your site.
Fran
Great idea!
Sorry to report ours was not very good. Used top of the line marsala..no marsala taste at all…perhaps a full cup would be better and perhaps before the broth..have used other italian cookbook recipies for this item and they proved much better….suggestions ?