The smell that wafts through the house when mushrooms are cooking in wine is really something magical, but add the sweetness of marsala + a little garlic, its just heavenly. Chicken marsala can easily be overdone but this is simple, clean, incredibly flavorful + takes less than 20 minutes to throw together. Truly wonderful.
INGREDIENTS – serves 2
1 chicken breast, butterflied into cutlets or 2 small
2T olive oil or butter
1 1/2c mushrooms, chopped (I used 4 crimini + 6 shitake, use whatever you want)
1 garlic clove, throughly smashed
1-2 sprigs of thyme or 1/8t dried- optional
1/4c marsala wine
1/2c broth or water
Bring a skillet with a lid to med-high heat. Lightly salt and pepper both sides of the chicken cutlets. Then fry in olive oil for about 2 minutes on each side. (Don’t stress if they aren’t cooked though yet.) Remove from the pan and set aside. Dump in the mushrooms, garlic + thyme and saute for 3-4 minutes til brown, add a little more oil if needed. Deglaze with the marsala wine, scraping any and all bits off the bottom of the pan then pour in the broth. Stir add the chicken back in, pouring in any juices from the plate. Top with the lid and reduce to a simmer for 5 minutes.