Casey 2 Cook

Casey’s Drunken “Marsala” Chicken and Mushrooms – Recipe Corner

Who likes wine?! I always have a few bottles of red wine, not to drink though.. to cook with!! Whenever I am gifted a bottle of wine it finds its way on to my stove top somehow 🙂

Big Steven loves mushrooms (me not so much) so when I had chicken breast and mushrooms in the fridge today I figured I would make that for him for dinner! (Since I had work tonight and ate out 😉 )

Marsala is in quotes up there in the subject because I didn’t use Marsala wine, I used a basic red I had in the cabinet.. (Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily.)

Casey’s Drunken “Marsala” Chicken and Mushrooms –

cooking spray

4 5oz chicken breasts

1 teaspoon of salt, separated

1/2 teaspoon of pepper

1/2 teaspoon of ground mustard

1 teaspoon of olive oil

3 cloves of garlic minced

1 tablespoon of sherry vinegar

1 1/2 cups of red wine

1/2 cup of chicken stock

2 cups of thin sliced portobello mushrooms

1/2 cup of minced onions

1 tablespoon of flour

1 tablespoon of unsalted butter

1. Spray your large saute pan with cooking spray, set over medium high heat.

2. Mix your 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 1/2 teaspoon of ground mustard in a small bowl and evenly sprinkle across your chicken breasts. Place the breasts into the hot saute and cook for about 5 minutes on each side to brown. Remove from the pan and slice down the center of the cutlet to create two thinner cutlets. Cook each, middle side down, for an additional 2 minutes to create a browning. Remove from the pan and set aside.

3. Place your olive oil in the pan, heat on medium and add your minced garlic. Stir until fragrant (about 1 minute) Add in your sherry vinegar, and cook for another minute, then add in your mushrooms and stir to combine. Add your chicken back over the mushrooms and make sure to add in any juices the chicken released!

4. Place your onions over the chicken, add in the wine and chicken stock. Cover tightly and cook for 6 minutes, or until mushrooms begin to wilt.

5. Once your mushrooms and onions soften, remove the mushrooms and chicken and set aside in a bowl. Add the flour into your liquid, bring to a boil and whisk contentiously until your liquid begins to thicken and reduces by 1/2. Make sure to whisk deeply to scrap all of the goodness off the bottom of the pan from when we browned the chicken, all of the spices and chicken bits that were left behind!

6. Add remaining salt to the sauce and begin to whisk in the tablespoon of butter, this technique will make your sauce thicker and more luscious and delicious!

7. Once your sauce is finished, turn down to low and add back in your chicken and mushrooms, toss to coat in the sauce. Enjoy!!

This recipe can be an outline for you to play with.. Use steak instead of chicken, some asparagus instead of mushrooms… You can mix and match but just stick to the pan sauce technique.. That butter at the end is crucial! Also making sure to whisk hard and release the yummy deliciousness that would be left on the pan!! 😉

You can serve this with a nice side of steam broccoli and/or a mashed sweet potato! The vibrant green and orange would make a beautiful addition!

This would also be amazing with a nice angel hair pasta or spaghetti!

You can use any other mushrooms you love, I enjoy the rich portobello with this sauce! Also the long thin sliced are great wilted over the chicken breast.. Getting a nice crisp on the chicken when you brown it is a crucial step to have add a nice texture to this dish!

I hope you try this and I hope that you love it!!

If you do, please take a picture and share your review with me!

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