Chicken Marsala

When I go out to a nice dinner, I very rarely order the chicken. Chicken feels like a "make at home" dish, and I'd rather order something more extravagant like the steak or tuna.

The exception to that rule, for me, has always been chicken marsala. When it comes to Italian restaurants, chicken marsala can be such a treat. It's the chicken dish that is elevated above all other chicken dishes. It's the chicken dish that tastes as extravagant as the shrimp and risotto. Imagine my surprise when I discovered that it's also the dish that is easy enough to make any weeknight.

The simple combination of onions, mushrooms, chicken, and marsala wine this dish feels so rich, even if I'm eating it in my pajamas catching up on spy dramas with my husband. There is something about slow cooking anything (especially mushrooms) in butter that makes the taste extraordinary. Served with rice, mashed potatoes, or on its own, this dish always gets a warm welcome on my table.

Chicken Marsala

2 chicken breasts
2 garlic cloves, minced
1 red onion, diced
2 cups mushrooms, sliced
1/2 stick butter
2 tbsp olive oil
1 cup chicken broth
1/2 cup marsala wine
Salt & pepper

Chop garlic, mushrooms, and onion. Set aside.

In a large pan, heat the oil. Pat your chicken dry and sprinkle each side with salt and pepper. Brown in the pan and then set aside.

Add half of the butter. Sauté garlic for 1 minute, and then add mushrooms and onion. Cook until the liquid has evaporated. Add marsala wine. Continue to cook over medium heat until the wine has evaporated. Return your chicken to the pan, along with the chicken broth. Add the remaining butter. Cook down until only 1/2 cup of liquid remains. Serve.

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