Tonight's Dinner: Chicken and Shiitake Marsala
When people think Italian, they immediately jump to pasta or pizza, but did you know those are just the first courses? Chicken, meat, and seafood are usually the second courses at most Italian restaurants and have plenty of rich flavors as well.
Chicken Marsala is one of those fancy dishes you find at Italian restaurants that always tastes like it takes forever to make because it tastes like the mushrooms and chicken have been cooking in the Marsala wine for hours. In reality, this delectable dish from Oxmoor House takes a very short amount of time to make. And, adding shiitake mushrooms instead of your basic button mushrooms, brings a new depth to this classic Italian dish. Throw everything together in a pan for a few minutes and you'll have a delicious Italian meal without stepping outside your front door.
Chicken and Shiitake Marsala
- 4 boneless, skinless chicken breasts
- 8-ounces shiitake mushrooms, sliced
- 1/2 cup Marsala wine
- 2 scallions, minced
- 2 tablespoons butter
- Place each chicken breast between 2 pieces of plastic wrap and pound to 1/2-inch thickness with a meat mallet.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper to taste; add chicken to pan and cook for 5 to 6 minutes per side, or until no longer pink in the center; remove chicken from pan and set aside.
- Add 1 tablespoon of olive oil to the same pan and cook mushrooms for 2 minutes, or until tender; add wine and 1/2 cup scallions and cook for 1 minute.
- Reduce heat to low and stir in butter until melted.
- Return chicken to skillet and cook for 1 minute; place chicken on a platter and spoon mushroom sauce over chicken; sprinkle with remaining scallions and serve.