Chicken Marsala

I can’t believe I haven’t blogged this recipe yet. I have made it for years, sometimes using chicken breasts, sometimes thighs, depending on what I have on hand. If I don’t have Marsala, I use a dry sherry. It is a quick recipe with few steps and very little prep required, where the sauce is the star of the show. I like to serve this with potatoes or noodles. Luckily for me, my husband doesn’t like mushrooms, so I get a double portion of those 🙂

4 chicken breasts or 9-10 thighs
1 cup of sliced mushrooms
1 Tbsp olive oil
2/3 cup chicken stock
2/3 cup Marsala wine
1 Tablespoon flour
salt and pepper
1 Tablespoon butter

Season the chicken with salt and pepper. Brown chicken on both sides in olive oil, cooking until mostly done. Remove from pan and add sliced mushrooms, cooking until a little brown. Stir the flour around in the mushrooms. Add the wine and the stock, stirring until the sauce thickens a bit. Return the chicken to the pan and cook through. Add 1 Tablespoon of butter to the sauce and stir to melt.

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