The “Marsala” part of this recipe actually comes from the wine used to create the sauce, which of course is called Marsala. It’s a sweet wine, most used in Italian recipes.
What you’ll need:
4 chicken breasts
1 cup of Marsala Wine
1 cup of chicken stock
1 cup of mushrooms of your choosing (i used button)
1 small onion
4 small cloves of garlic
4 ounces of heavy cream
3 tablespoons of butter, softened
For the misenplace:
Mince the garlic ( i recently found a food processor work wonders for garlic)
Slice the onions
Using a dry rag (or your hands) wipe the dirt off of your mushrooms, then slice them thinly.
For the recipe:
Heat 1 tablespoon of olive oil and 1 1/2 tablespoons of butter in a saute pan until hot.
Season your chicken breasts liberally with Sea salt and cracked black pepper on both sides.
Place into your pan and cook for 4 minutes on each side, making sure to brown thoroughly.
After the 8 minutes are up, remove them to a platter. Drain off all the fat from the pan, reserving it. Place 1 tablespoon back into the pan.
Add the mushrooms, garlic and onions and cook until the onions are soft, and the mushrooms have shrunk in size.
The mushrooms should look like this:
Now add the Marsala wine and chicken stock to the pan. Bring to a simmer, and cook for 10 minutes. Add the chicken breasts to the liquid and cook for 15 minutes.
Once the 15 minutes are up, remove the chicken breasts to a platter and add the 4 ounces of heavy cream and 1 1/2 tablespoons of butter to the pan, cook until heated through.
You can serve it, with rice, noodles or potatoes. I liked to serve the chicken breasts sliced, with plenty of sauce spooned over top and sprinkled with parsley.