This makes for great comfort food on a cold evening, the key being the rich mushroom and wine sauce. Serve with mashed potatoes for an Italian spin on gravy! It’s one of my husband’s favorites.
5 chicken breasts, pounded thin (or buy thin-sliced from the grocery store)
1/2 TBSP olive oil
8 oz. package fresh mushrooms, stems cut (or 1 package frozen sliced mushrooms)
2 shallots, finely chopped
8 TBSP butter (egads!)
1/2 cup Marsala wine (can use up to 1 cup, depending on how thick you prefer your sauce)
1-2 TBSP fresh parsley, chopped
scallions, chopped (optional)
Brown chicken breasts in olive oil (I like to add a TBSP butter at this point to help with browning and add flavor). Remove chicken from pan (and most of the oil) and set meat aside on plate and cover with tin foil (so meat stays moist). Add 2 TBSP butter to pan and saute mushrooms until tender, about 5-10 minutes and most of the liquid is absorbed. Add shallots to pan and saute for another 2-3 minutes more. Add wine to mushroom mixture and semi-boil for about 2-3 minutes. Return chicken to pan and add the remaining 6 TBSP butter and parsley. Shake pan in back and forth motion to melt butter and thoroughly mix into wine mixture, turning breasts to coat with sauce. Top with scallions and serve immediately. Instead of mashed potatoes, try serving with a side of pasta!
Makes 4 servings.