Marsala is a fortified wine from Sicily with hints of sweet apricot, nuts and vanilla. It adds a luscious flavor to this humble chicken dish with mushrooms.
Recipe tags: chicken base, easy difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | thinly sliced boneless skinless chicken breasts (about 1.5 lbs) |
| ¼ cup | all-purpose flour |
| ¼ cup | unsalted butter |
| 2 tbsp | olive oil |
| 8 oz | sliced brown mushrooms |
| 2 | shallots, thinly sliced |
| 1 tsp | dried Italian seasoning |
| 2 tbsp | tomato paste |
| ½ cup | marsala wine |
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| 2 cups | water |
| 2 tbsp | finely chopped fresh parsley |
Directions
Pat chicken dry with paper towel.
Transfer flour to shallow dish. Dredge chicken in flour until coated.
In large skillet set over medium heat, melt butter. In two batches, cook chicken for 4 to 6 minutes or until browned on both sides. Transfer to a plate.
Add oil to skillet. Increase heat to medium-high. Add mushrooms, shallots and Italian seasoning. Cook for 4 to 5 minutes or until mushrooms are starting to brown and soften. Stir in tomato paste. Cook for 1 minute.
Stir in marsala wine; bring to a boil. Cook for 1 minute. Stir in Roasted Chicken Base and 2 cups water; bring back to a boil.
Reduce heat to medium-low. Cook for 5 minutes or until sauce is thickened slightly. Return chicken to skillet. Cook for 2 to 3 minutes or until chicken is heated and cooked through. Sprinkle with parsley.
Tips: Thinly sliced chicken breasts are also labelled “scallopine.” To prepare your own scallopine, buy small chicken breasts and pound them between 2 sheets of parchment paper or plastic wrap with a meat mallet to 1/4-inch thickness. Serve over spaghetti, but it’s also delicious with mashed potatoes and rice. In a pinch, substitute marsala with dry red wine and a splash of brandy or sherry.