From Dish Erin:
I had a craving for chicken marsala the other night, the only problem was that I didn’t have any Marsala wine. I tried to muster the energy it would take to walk the 2 blocks to the liquor store, but it was pouring outside and I couldn’t bear the thought. It’s often when I need to get creative in the kitchen that I come up with some fantastic “keeper” dishes. Necessity is the mother of invention, and I needed me some chicken marsala.
What I did have was an old bottle of sherry. So here’s what I came up with.
2 boneless skinless chicken breasts
Salt & pepper
Flour for dredging
Olive oil for sauteing
1 cup sherry wine
2 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
2 cups mushrooms (I used cremini)
1/2 teaspoon thyme
1 cup chicken stock
Heat a few tablespoons of olive oil in a saute pan over medium-high heat.
Season the chicken with salt & pepper and dredge in flour.
Place in pan and saute on each side, until golden brown, about 3-4 minutes per side. Remove from pan and cover to keep warm.
Deglaze the pan with the sherry wine and scrape up all the brown bits of deliciousness. Let the booze cook for about 2 minutes.
Add the butter, shallots, and garlic, cook one minute.
Add the mushrooms and thyme, then stir to coat everything in the butter/booze. Cook for another minute or so while stirring gently.
Add the chicken stock and stir. Add the chicken back to the pan and cook on high (with no cover) for about 4-5 minutes until the sauce has been reduced by half. Add salt & pepper to taste.
Serve the chicken on a scoopful of polenta and pour the sauce over top. Roasted asparagus is delicious with it, too!
The final dish definitely satisfied the craving for Chicken Marsala, and I think it was equally as tasty in it’s own right. The sauce is a little lighter, it would make a great summer dish when the typical Marsala sauce might be a bit too heavy.