Recently our local grocer had “natural” (antibiotic free, vegetarian) boneless, skinless chicken breasts on a great sale. With a tasty, healthy ingredient like this, what new dish could I make? I immediately thought of Chicken Marsala, chicken breasts drenched in a mushroom, marsala wine sauce!
I rarely buy meat in the grocery store, getting most of it right from the farm–chicken, pork, lamb, beef–all organic and pastured. When I consider a new source, I examine the website, talk to the farmer on the phone, then drive out and take a look at their operation. You can tell from their passion that they put a lot of care into their animals. And that makes for awesome food, and a healthier planet.
But chicken has always been a challenge. Most of the organic farm birds are sold whole, which makes a delicious (and really easy) roast chicken but doesn’t work for some dishes. Occasionally, a farmer will offer a cut up bird, but I have never seen local, organic, boneless, skinless, chicken breasts.
Once in awhile I go so far as to debone some organic chicken breasts on my own but it isn’t one of my favorite activities. So I knew it was either get better at butchering or make an occasional compromise.
Sometimes a gal’s just gotta have her Chicken Marsala.
- • 20 oz chicken breast pieces (2 breast halves, cut in half for 4-5 oz pieces), pounded to 1/4 inch
- • 1/2 c flour
- • 2 tablespoons extra-virgin olive oil
- • 2 tablespoons butter
- • 8 ounces mushrooms, sliced
- • 1 cup sweet Marsala wine
- • 1 clove garlic, finely minced
- • 2 tbsp. minced shallots
- • 2 tablespoons finely chopped parsley
- • 1 T flour
- Combine 1/2 cup flour, salt, and pepper in a large shallow dish. Dredge chicken in seasoned flour, tapping off excess; set aside.
- Heat a large skillet over medium-high heat until very hot. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and continue heating until cooked through. Remove chicken to a plate and put in 170F oven to stay warm.
- Heat 2 tablespoons butter in same skillet. Add garlic and shallots and cook, stirring, for about a minute. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown.
- Add wine to skillet, scraping up any brown bits with a wooden spoon. Remove a couple tablespoons of the liquid and combine with 1 T of flour to create a slurry. Add this back to the pan with the parsley and cook until slightly thickened. Pour sauce over chicken. Serve immediately.