Chicken and Shiitake Marsala

Getting back into regular eating habits after the holidays isn’t easy.  I hope that making some new and interesting things that aren’t too hard will encourage me in the right direction.  This is a pretty easy one.  The original recipe says the prep time is 1 minute and the cooking time is 14 minutes.  It took me a little longer than that.  I did slice my own shiitakes so that added a minute or so.  And I only buy chicken on the bone so I had to cut the breast off the bone.  That’s another 2 minutes maybe.  Still, Rachel Ray could make this and still have time to make a dessert.  That makes it a good candidate for a weeknight meal that feels a little special.

Did I mention that it’s yummy?  I had a friend over for dinner tonight and when I said, “I would make this again,” she said, “I would eat it again.”  The marsala brings a lovely sweetness to the salty chicken and earthy mushrooms.  A little butter adds just the right touch of richness.  I followed the recipe exactly tonight. Pretty rare, but this is so easy that a substitution wouldn’t make it better or easier. Of course if you have some other kind of mushroom in the house just use those. Something this good that only takes 20 minutes to make is just about the ideal meal.

Good? YES
Easy? YES
Good for company? Definitely. An elegant entree.
Special shopping? Shiitakes if you want to use them.

Chicken and Shiitake Marsala

Ingredients

  • 4  (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  (3 1/2-ounce) packages shiitake mushrooms, sliced
  • 1/2  cup  Marsala wine
  • 2  green onions, finely chopped (about 1/3 cup) and divided
  • 2  tablespoons  butter
  • Preparation

    1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

    2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

    3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

    4. Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

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