Chicken Marsala

Chicken marsala is one of the first Italian dishes I fell in love with as a kid. For some reason I was never a huge pasta fan (LOVE pasta now), and so when we went out to Italian dinners, chicken marsala was my go-to dish. The key to this dish is definitely the sauce, and using a mix of different mushrooms is the way to go... it creates the deepest flavor. You sauté the mushrooms with shallots until they're golden, then give them a big glug of the sweet and savory marsala wine. After the mushrooms absorb all the wonderful flavors of the wine, you add some broth, and finish the sauce with a pad of butter, creating a silky richness. This is one of those meals that has few ingredients and is easy, but where you're kind of just chillin over the stove with a wooden spoon in hand. So have a glass of wine ready. I find it therapeutic. This one's a classic and one of my all time faves for a reason.

Ingredients: (serves 2)

2 boneless skinless chicken breasts
Flour, for dredging the chicken
2 tablespoons olive oil
1 shallot, minced
1/2 cup chopped mushrooms, I like to use a combo of cremini, shitake, and portabello. The more different mushrooms the better!
3/4 cup sweet marsala wine
3/4 cup beef broth
1 tablespoon butter

1. Begin by putting 1/2 a cup or so of flour into a dish and season it generously with salt and pepper. Set aside for a sec while you get everything prepped. 

2. Pat the chicken dry with paper towels. Place the breasts in-between a couple pieces of wax paper, and beat them with a mallet or whatever works, until they're about 1/4 - 1/2 inch thick. This tenderizes the meat, and helps it cook evenly. 

3. Chop the shallots and the mushrooms. 

4. Now heat a pan over medium heat and add the 2 tablespoons of oil. 

5. While the oil is heating, give the chicken a dip into the flour, get it nice and coated, shake off the excess, and stick both pieces side by side right into the pan. Cook for 3 minutes, flip, and cook for 2 more minutes. Remove to a plate... we'll get back to these guys in a minute. 

6. Now add the shallots and mushrooms into the pan. Cook for 7 minutes or so until the mushrooms get a nice golden color. Season them up with some salt and pepper, give them a stir, then pour in the wine. Now up the heat on the stove until the wine begins to boil, then lower the heat, and allow the wine to simmer until it's almost completely absorbed. This should take 5 - 10 minutes. 

7. Once the wine is almost absorbed, add the broth. Again raise the heat until it's boiling, then lower the heat to simmer. At this point, add the chicken back into the pan and let them finish cooking in the sauce, flipping occasionally. The sauce will reduce and thicken, and the flavors will intensify. After 5 minutes or so check the sauce and season with salt and pepper if necessary. Let simmer for a couple minutes more if necessary, then remove the chicken to plates or a serving dish. Turn the heat off the stove, and throw in the butter. Whisk the butter around until it melts into the sauce, then pour on top of the chicken. Garnish with some chopped chives or parsley for some color and freshness.