This chicken and mushroom dish is a beloved favorite in our household.
We served ours atop a basil garlic linguine we picked up at our local Italian market and drank it with a medium-bodied merlot blend from Chateau Ste. Michelle. Their Columbia Valley 2007 Vintage won 93 points from Wine & Spirits and is an affordable yet complex merlot that the maker advertises as an "everyday red."
What you'll need:
-2 small chicken breasts
-2-3 cups chopped baby bella mushrooms
-3 garlic cloves, minced-1/2 white onion, chopped
- 2 cups marsala wine
-1 cup flour
-1 tbsp. butter
-1 egg, beaten
-1/2 cup milk
-4 sprigs fresh parsley, chopped
-Salt and Pepper to taste
What to do:
In a large skillet, heat enough olive oil to cover bottom over medium-high heat.
Halve chicken breasts to create 4 thin pieces. Use meat tenderizer to flatten slightly more.
Combine egg and milk to create egg wash. Cover each piece of chicken in flour, then dip generously in egg wash. Place in heated olive oil and allow 3-4 minutes on each side for batter to bubble.
Reduce heat to medium, add garlic, onions and butter until onions start to clear (about 5 minutes). Add mushrooms and gradually add in marsala wine, bringing to a boil before adding more. Stir occasionally and flip chicken once or twice. Reduce heat to low, add parsley, salt and pepper and cover for 10-15 minutes, or until mushrooms are tender.
*If you prefer the sauce to thicken, remove chicken from sauce. Sprinkle a tbsp. of flour to sauce and stir for 2-3 minutes, uncovered. Pour over chicken.*
Plate atop your favorite pasta or next to some steamed veggies for a complete, delicious and authentic dinner.