Meet the Sullivans: Chicken and Mushrooms with Marsala Wine Sauce

February 20, 2011

Chicken and Mushrooms with Marsala Wine Sauce

This Chicken Marsala dish is on the cover of the special edition magazine The Best of Cooking Light 12, which is basically all of their "greatest hits" for the year. I made this recipe Friday night. It was great, and absolutely worth all that prep (measuring, chopping and dividing) and all that. I served it on a bed of mashed potatoes (made the right way with butter and heavy cream!) and a side of green beans.

Chicken and Mushrooms with Marsala Wine Sauce
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4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons all-purpose flour, divided
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
½ cup chopped onion (I used half a large onion, which is about 1 cup)
¼ teaspoon crushed red pepper
5 garlic cloves, thinly sliced
1 ½ cups thinly sliced shiitake mushroom caps (about 4 ounces)
2 (8-ounce) packages sliced mushrooms
1 teaspoon dried oregano
½ cup dry Marsala wine
⅔ cup fat-free, lower-sodium chicken broth
1 cup halved cherry tomatoes
¼ cup small fresh basil leaves

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine 3 teaspoons flour, 1/4 teaspoon salt, and black pepper in a shallow dish. Dredge chicken in flour mixture. 

Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm. 

Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; sauté 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt, shiitake, button mushrooms, and oregano; sauté 6 minutes or until mushrooms release moisture and darken. Sprinkle with remaining 1 teaspoon flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and tomatoes; cook 2 minutes or until thoroughly heated, turning chicken once. Sprinkle with basil.


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