Mushroom Marsala Chicken
Monterey Mushrooms/C&M Mushrooms/Giorgio Fresh Co.
In a 12-inch skillet, heat a small amount of oil over medium heat. Sauté onion
and garlic for about 2 minutes. Mix mushrooms with 2 tablespoons ;our; add
to the skillet and sauté until the mushrooms are heated through and the ;our
is lightly browned. Set aside.
½ cup olive oil, plus more for sautéing
1 cup chopped onion
3 tablespoons chopped garlic
16 ounces baby bella/crimini
mushrooms, sliced (see note)
¾ cup all-purpose ;our, divided
1½ teaspoons salt
Black pepper to taste
1 tablespoon Italian seasoning
2 pounds boneless,
skinless chicken pieces
2½ cups Marsala wine (or chicken broth)
3 tablespoons fresh lemon juice
1 tablespoon sugar
1 tablespoon soy sauce
;⁄; teaspoon Worcestershire sauce
1 teaspoon crushed red pepper ;akes
;⁄; cup chopped fresh basil
;⁄; cup chopped fresh parsley
Combine the remaining ;our with salt, pepper and Italian seasoning; dredge
chicken pieces. In another large skillet, heat ½ cup oil over medium heat.
Brown the chicken pieces. Drain on paper towels and then add to the pan
with the mushrooms.
Stir in Marsala, lemon juice, sugar, soy sauce, Worcestershire sauce and red
pepper ;akes. Simmer for 12 minutes. Stir in basil and parsley. Continue to
simmer, uncovered, 10 minutes more, or until the chicken is cooked through.
Arrange the chicken on a platter; spoon the mushroom sauce on top. Serve
with pasta, potatoes and/or vegetables. Makes 4 servings.
Note: White mushrooms can be used interchangeably with brown mushrooms.