This morning, I set some chicken out to defrost; I had the whole clinic day to ponder what I would create for dinner with the white meat sitting on my counter. At some point, I remembered we had a package of mushrooms just waiting to be eaten hanging out in the back of the fridge. I’d like to remark that these mushrooms were available because Ryan made my truffles mushroom sliders while I was away for he weekend… He cooked!! And he said it was awesome! I was so proud!! 😢😍
Anyways, chicken breasts and mushrooms made me hungry for chicken Marsala. So after clinic, I grabbed a small bottle of Marsala wine and I got to work on my super bomb dinner-to-be.
2 Chicken Breasts, pounded out to 1/2 inch thickness
1.5 cups Mushrooms, sliced
1/4 cup chopped scallions
1 cup Marsala wine
1 cup chicken stock
1 tbsp butter
2 tbsp olive oil
2 tbsp cream
Flour (for dredging)
Season the chicken on both sides with salt, pepper, and garlic powder. Coat the chicken with flour.
Place chicken in a hot pan coated with olive oil (just enough oil to lightly coat the bottom). Once the chicken is cooked on both sides, set it aside.
In the same pan, add a tbsp butter and the mushrooms. Allow them to cook for about 2 minutes, then add the scallions.
Add the Marsala wine and the chicken stock. Let this sauce reduce on med-high heat for 5-7 minutes. Add the cream (or milk) to the sauce and stir to incorporate.
Serve over the chicken and eat with mashed potatoes or pasta- delicious with either!