This recipe is easy enough for even a novice cook, yet is elegant enough to serve when entertaining. This chicken recipe is not only delicious and quick to prepare, it is also healthy as it uses only a minimal amount of oil. Imported porcini mushrooms can now be found in many grocery stores, and certainly at Italian specialty stores
4 oz. canned mushrooms AND 1 cup chicken broth
8 oz. Fresh White Mushrooms
4 Chicken Breast Halves, Skinned
1 Tablespoons Olive Oil
2 Tablespoons Butter
2/3 Cup Dry Marsala Wine
Salt & Pepper
1/4 Cup Fresh Chopped Parsley
2 Tablespoons Italian Seasoning
- If using DRIED PORCINI MUSHROOMS, rehydrate them in 1 cup of warm water for 30 minutes.
Remove from water and pat dry with paper towels.
Strain the porcini water and save for later.
If using CANNED mushrooms, drain them and discard the water.
Prepare the chicken broth.
- Thinly slice the mushrooms & chop the parsley.
- Lightly salt & pepper the chicken.
- Heat a skillet over MEDIUM heat and add the butter & oil.
- Add the chicken to the skillet and brown on all sides.
- Once browned, remove the chicken and set aside (to a warm pan in the oven).
- In the same skillet, cook the mushrooms in the skillet until tender and golden brown.
If the pan becomes too dry, add some of the procini liquid/chicken broth to moisten it.
- When mushrooms are ready, add the Marsala Wine, Parsley (Italian Seasoning), and 1/4 cup of the liquid/broth.
- Cook the sauce until the liquid starts bubbling.
- Reduce heat to MEDIUM-LOW, add the chicken, cover, and cook for about 20 minutes.
If the juices evaporate too much, add a bit of the porcini liquid (broth).
- While cooking, spoon some of the liquid over the chicken.
- When completed, the sauce should be thick and creamy.
- To server, plate chicken and spoon some of the sauce over the top.