Marsala Chicken and Mushrooms

Yum, yum, yum.  Devoured by my family and super easy to make.  Try it...and pair with rice pilaf and asparagus like I did.

Ingredients for 4 large servings: 16 oz. cremini mushrooms, 6 boneless skinless chicken thighs, 1 cup marsala wine, 1/2 cup chicken stock, 1 Tbs. butter, 2 Tbs. olive oil, handful of chopped parsley, cup of grape tomatoes, salt and pepper.

DIRECTIONS:

 1. Quarter mushrooms

1. Quarter mushrooms

 2. Chop handful of parsley

2. Chop handful of parsley

 3. Heat 1 Tbs. olive oil over med/high heat,  When pan is hot, add mushrooms and a pinch of salt.

3. Heat 1 Tbs. olive oil over med/high heat,  When pan is hot, add mushrooms and a pinch of salt.

 4. Sautee mushrooms until they have let out their moisture and browned a little.  You will want to eat these right now... but remove them an put on a plate.

4. Sautee mushrooms until they have let out their moisture and browned a little.  You will want to eat these right now... but remove them an put on a plate.

 5.  Add 1 Tbs. of olive oil and 1 Tbs. of butter to hot mushroom pan.  Sear chicken on both sides until well browned.  Your chicken will not be cooked through yet.

5.  Add 1 Tbs. of olive oil and 1 Tbs. of butter to hot mushroom pan.  Sear chicken on both sides until well browned.  Your chicken will not be cooked through yet.

 6.  You have sauteed your chicken and browned your chicken and now you have all these golden bits on the bottom of your pan.  This GOLD aka FOND will give your dish depth of flavor.  

6.  You have sauteed your chicken and browned your chicken and now you have all these golden bits on the bottom of your pan.  This GOLD aka FOND will give your dish depth of flavor.  

 7.  Still over medium heat, carefully add 1 cup of Marsala wine to your pan.  Scrape the brown bits from the bottom.  Add 1/2 cup chicken stock.

7.  Still over medium heat, carefully add 1 cup of Marsala wine to your pan.  Scrape the brown bits from the bottom.  Add 1/2 cup chicken stock.

 8.  Add your chicken and mushrooms back to the pan and cook at a simmer for 30 minutes flipping the chicken half way through.

8.  Add your chicken and mushrooms back to the pan and cook at a simmer for 30 minutes flipping the chicken half way through.

 9. Remove chicken from pan and turn heat to medium-high.  You will need to reduce your sauce just a little.  Cook for 3-4 minutes.

9. Remove chicken from pan and turn heat to medium-high.  You will need to reduce your sauce just a little.  Cook for 3-4 minutes.

 10.  Turn heat to low and add tomatoes and parsley.  Cook for 3 minutes to soften tomatoes. 

10.  Turn heat to low and add tomatoes and parsley.  Cook for 3 minutes to soften tomatoes. 

 11.  Plate your dish.  I cooked Near East Rice pilaf and bake asparagus as side. Also, I poured the yummy marsala sauce all over top of everything  Enjoy!     Emily !

11.  Plate your dish.  I cooked Near East Rice pilaf and bake asparagus as side. Also, I poured the yummy marsala sauce all over top of everything

Enjoy!
    Emily
!