Marsala Chicken with sage and cremini mushrooms

Marsala Chicken with sage and cremini mushrooms
Originally uploaded by jenianddean.

Mushrooms and chicken are one of my favorite combinations. When I saw this in Everyday Food I decided to make it that night. I turned out great. It is a very simple recipe and didn’t take any time to prepare. I served it over herbed egg noodles, but could serve it with rice or just some vegetables. Dean and I both really enjoyed it. Enjoy!

Marsala Chicken with Sage and Cremini Mushrooms
Serves 4.

2 tablespoons all-purpose flour
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 tablespoon olive oil
10 ounces cremini mushrooms, trimmed and thinly sliced
1 shallot, minced
1 tablespoon finely chopped fresh sage, plus more for garnish
1/2 cup sweet Marsala wine
1/4 cup heavy cream
1 tablespoon butter

Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.

In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).

Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.

Top chicken with mushroom sauce, and garnish with sage.
Prep: 40 minutes Total: 40 minutes



Filed under Chicken, Cremini Mushrooms, Entrees, Everyday Food, Sage

4 responses to “Marsala Chicken with sage and cremini mushrooms

  1. Mmmmmh this looks very yummy!
    Now I am hungry! 🙂

  2. Thanks. It’s very good.

  3. helana

    just saw this exact recipe on martha stewart’s site. even the wording was exact.

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