Tender chicken, mushrooms and shallots cooked in a flavorful, silky smooth dijon mustard and marsala wine sauce. Sounds fancy but is a total cinch to make. Super cozy and extra delicious!

INGREDIENTS – serves 2

2-4T olive oil (separated 2T/2T)
1 chicken breast, cut into 1-2″ chunks
10-12 baby portobellos, 1/4’d
1 shallot, sliced
1/4t thyme
1/4t garlic powder
1/2c marsala wine
2T dijon mustard


Bring a large pan to med-high heat, drizzle with 2T olive oil then dump in the chicken. Season with salt and pepper and cook for 2 minutes, flip then cook for another 2 minutes. Remove the chicken and set it aside (its probably not done cooking yet but don’t worry, it will go back in the pan in a minute). Pour in the shallot and mushrooms, season with a little salt and the thyme and garlic powder. Add another 2T olive oil if it needs it then stir and cook for 2-3 minutes. Deglaze with the marsala and reduce the heat to med-low. Stir in the dijon then add the chicken back, stir it around a bit then top with a lid for 3-5 minutes (until the chicken is cooked through).

Give it one last stir to make sure everything is coated in the sauce and serve over mashed potatoes, pasta, polenta, anything that’ll soak up that extra sauce!



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