Chicken Marsala with Mushrooms & Shallots
Ingredients
About this Recipe
3-5 Tablespoons Joe’s SuperFuzed Roasted Garlic Herb Oil
4 Boneless, skinless chicken breast halves (about 1 ½ pounds)
⅔ Cup flour
½ Pound thinly sliced button, cremini and/or shiitake mushrooms
1 Shallot, minced
4 Tablespoons Marsala wine, more as needed
3 Tablespoons chicken stock, more as needed
1 Tablespoon butter
1 Tablespoon chopped chervil or parsley (optional, for garnish)
1 Pound fresh linguine, prepared al dente and finished with Joe’s Oil
Serve over a tangle of linguine, this classic Italian-American dish is comfort home cooking at its absolute best. Good news: It’s also weeknight easy. Now, that’s good eating!
Directions
Pound boneless chicken breasts with a mallet or a rolling pin in a gallon sized baggie for easy cleanup until they’re about ¼ inch thick (you can use boneless thighs, too, but they might need a little more cooking time). Heat 1 tablespoon of the oil in a cast iron skillet set over high heat. Dredge the chicken pieces in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of Joe’s Oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
Make a quick sauce of mushrooms, shallots and Marsala to pour over the chicken: Heat a tablespoon of Joe’s Oil in the skillet, add the mushrooms and shallot. Cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the stock and heat for 1 minute.
Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.
About this Recipe
Serve over a tangle of linguine, this classic Italian-American dish is comfort home cooking at its absolute best. Good news: It’s also weeknight easy. Now, that’s good eating!
Ingredients
3-5 Tablespoons Joe’s SuperFuzed Roasted Garlic Herb Oil
4 Boneless, skinless chicken breast halves (about 1 ½ pounds)
⅔ Cup flour
½ Pound thinly sliced button, cremini and/or shiitake mushrooms
1 Shallot, minced
4 Tablespoons Marsala wine, more as needed
3 Tablespoons chicken stock, more as needed
1 Tablespoon butter
1 Tablespoon chopped chervil or parsley (optional, for garnish)
1 Pound fresh linguine, prepared al dente and finished with Joe’s Oil
Directions
Pound boneless chicken breasts with a mallet or a rolling pin in a gallon sized baggie for easy cleanup until they’re about ¼ inch thick (you can use boneless thighs, too, but they might need a little more cooking time). Heat 1 tablespoon of the oil in a cast iron skillet set over high heat. Dredge the chicken pieces in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of Joe’s Oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
Make a quick sauce of mushrooms, shallots and Marsala to pour over the chicken: Heat a tablespoon of Joe’s Oil in the skillet, add the mushrooms and shallot. Cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the stock and heat for 1 minute.
Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.