Chicken Marsala & Mushrooms

Served with a side of roasted potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts with a mallet or a rolling pin until they're about ¼-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Then garnish with a little chopped parsley or chervil for color. This dish goes well with a refreshing side salad or sauteed vegetables. Chicken breasts are an excellent source of lean protein. Mushrooms are packed with immune boosting vitamins, minerals, and antioxidants.

Makes: 4 servings
Time to cook: 30 minutes

Ingredients

· 3 tablespoons olive oil

· 4 boneless, skinless chicken breast halves (about 1½ pounds), pounded to ¼-inch thickness

· Kosher salt and freshly ground pepper to taste

· ⅔ cup flour

· ½ pound cleaned and thinly sliced button, crimini, or shiitake mushrooms (or a combination)

· 1 shallot, minced

· 4 tablespoons Marsala wine, more as needed

· 3 tablespoons veal glaze (see recipe) or chicken stock, more as needed

· 1 tablespoon butter

· 1 tablespoon chopped chervil or parsley (optional, for garnish)

Cooking Instructions

1. Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge 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 oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.

2. Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.

3. 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.

Nutrition per serving
444 calories; 5 grams fat; 18 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 43 grams protein; 707 milligrams sodium

Recipe by Molly O’Neill, NY Times Cooking

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