This is a very simply chicken marsala with portobello mushrooms. When you make chicken marsala, make sure to spend a little more on the wine, it will make a world of difference. Do not buy the marsala cooking wine in the part of the grocery store where the generic cooking wines are located. Make sure to buy your marsala wine from the wine aisle. I like Sheffield’s. Also make sure to use a more flavorful mushroom like the portobello or baby bella’s. I usually like to make lots of the marsala sauce to toss with pasta, but on this occasion, I just wanted something a little more simple. I served this with roasted sweet potatoes and broccoli.
Yield: Serves 4
4 bone in or boneless skinless chicken breasts
1 large portobello mushroom cap
2 cups marsala wine
1 tablespoon butter
2 tablespoons flour
Salt and pepper chicken. Preheat skillet. Drizzle with olive oil. Brown chicken on both sides over medium heat. Remove chicken.
Add mushrooms and a little kosher salt. Saute until tender. Remove mushrooms. Turn heat to low. Add butter and melt.
Whisk in flour, and cook for 2-3 minutes. Add wine. Turn heat to high and continue to whisk until sauce thickens. Then add mushrooms and chicken. Let this simmer for about 20 minutes covered before serving.