my best memories of chicken marsala was one of my first experiences eating out with friends in college. we’d go to this awesome family style italian restaurant near school and order lots of dishes and share them all. chicken marsala was always one of those dishes.
anyhoo, i saw rachael ray make a chicken marsala panini last week and it took me back to those college days. so i found this recipe on food network’s site. coincidently, i saw rachael ray’s 30 Minute Meals today and she was making this dish! it looked so good so i decided to give it a shot. yummy!
usually when i see a dish with wine, i substitute wine with something else because i am not a fan of the taste. but since marsala wine is what makes this dish, i had to include it. it was awesome! the mushrooms are so amazing and soaks up the flavor of the garlic, capers and wine so well. over the thin pieces of chicken, it was just perfect!
- 4 large, thin pieces boneless skinless chicken breast cutlets
- ground black pepper
- 4 tablespoons extra virgin olive oil, divided
- 5 large cloves garlic, crushed
- 2 portobello mushroom caps, sliced
- 12 shiitakes, stemmed and sliced
- 2 tablespoons capers, drained
- 1/2 cup Marsala wine
Season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra virgin olive oil over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra virgin olive oil and crushed garlic. Cook garlic a minute or so, then add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
To the cooked mushrooms, add capers and Marsala wine. Reduce a minute or so. Slide the chicken back into sauce and warm.
original recipe from 30 Minute Meals: Chicken Marvalasala and Pappardelle with Rosemary Gravy