Thursday, May 9, 2013

Chicken Mushroom Marsala

This is one of my favorite recipes ever. 

Ask husband. 

Of all the chicken recipes I make (and trust me there's a lot of them), I think I make this the most.

It's easy. Which I like. 

It tastes really really good. Which I really really like. 

And it's a one pot/pan kind of meal. Which husband really really  likes. (You know because he usually gets dish duty). 

So, it goes without saying that I probably should have posted this a lot earlier, but I should probably do a lot of things in a more timely manner.

But I don't. 

Oh well.  

Make this for someone you love this weekend (like maybe mom...hint hint)

And Happy Mother's Day to all you mom's out there, but especially to my mama...

She's kind of the greatest!

Wish we could be there to celebrate you!

Chicken and Mushroom Marsala
from Smitten Kitchen

3 chicken breasts
1 1/2 tbsp olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala Wine
1 cup chicken broth
2 tablespoons minced fresh parsley leaves

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is 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 stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

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