Do you ever have plans change suddenly in your schedule, and so you were left with having to plan dinner on the fly? Well that is exactly what happened on this night! Chicken Marsala just sounded great (does it ever not? Maybe if you aren’t a mushroom fan, it probably doesn’t.) and well, I’ll be honest, no not all of the ingredients are something that everyone has on hand, but I happened to. And I’m so glad my plans changed now… because it was FIRE! The rich and savory taste of Shallots and Mushrooms together… just makes me salivate thinking about it again. I hope you enjoy this classic dish, that never goes out of style!
Easy Shallot and Mushroom Chicken Marsala
Ingredients
- 1.5 Lb Boneless and Skinless Chicken Thighs or Breasts
- Salt and Pepper to season
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Shallot, finely diced
- 4 Cloves Garlic, minced
- 8 Oz Sliced Mushrooms
- 1 Tbsp All Purpose Flour
- 3/4 C Marsala Wine
- 3/4 C Chicken Broth
- Salt and Pepper, to taste
Instructions
- Pat dry, tendorize, and season chicken with salt and pepper.
- Heat olive oil on med-high heat, in a large skillet.
- Cook Chicken 5 minutes each side. (If you have to do this in bathces, it is OKAY.)
- Take chicken off the skillet, and add to plate and set aside, with tented foil to keep it warm.
- Add butter to same skillet, and let melt on med-high heat. Add shallots and cook, stirring often, until soft and fragrant about 1-2 minutes.
- Add garlic, stirring frequently, until fragrant, about 30 seconds.
- Now if you need to add just a little more olive oil to the pan, you can now, but don't overdue it. Add your mushrooms and saute until they shrink a little and are soft, about 4-5 miniutes.
- Add flour and stir well to combine, until the flour isn't powdery anymore.
- Add your marsala wine, followed by your chicken broth. Stir to combine, and scrape any brown bits on the bottom of the pan. Bring to a boil for a minute or two to let thicken and reduce.
- Put chicken back in the pan with the marsala sauce, and ladle sauce on top. Serve Immediatley.
- Enjoy!
Notes
*If you wanna kick the flavor up a notch more, add JUST A LITTLE DASH of Kitchen Bouquet.
*I paired with store bough noodles and a risotto.
*If the sauce isn’t quite thick enough, do what I do sometimes and add a cornstarch slurry, which is simply just a little cornstarch and a little cold water in a bowl. Whisk the two together and pour into sauce, and whisk to combine. The sauce should thicken almost immediately.
