Wednesday, October 27, 2010

Chicken with Mushrooms in Marsala Wine Sauce

True story. I once tried to make Chicken Marsala with Two Buck Chuck. I know. Right? Well I wont spend too much time here spewing excuses for why this ill-fated experiment seemed like a good idea. There's really no good, or even average excuse. Just take it from me - folks, don't try this at home.

Chicken Marsala

Well, now that I'm all grown up and can shell out the big bucks for marsala wine (really, it's not that expensive...) I figured I'd revist what was once a black sheep dish in our household and do things right. Growing up, I loved going to Rich and Charlie's and ordering the Chicken Marsala. Something about seeing "wine" listed in the description made me feel daring and older. No one bothered to tell me at such a young age that the wine cooks off. Now that I know the truth, I still love it.  Just not made with Two Buck Chuck, I suppose. :)

This version has oodles of mushrooms (porcini, shiitake, and button)- probably more than I ever could have handled as a child. Serve this chicken up with some egg noodles and you have yourself quite a gourmet meal!

Chicken Marsala
1/2 cup dried porcini mushrooms
1 cup dried shiitake mushrooms
Kosher salt & pepper
4 boneless chicken breasts, pounded thin
1/4 cup flour
1 Tablespoon Emeril's Essence (go here for recipe if you don't have it)
2 tablespoons olive oil
1/2 cup chopped onion
1/4 teaspoon crushed red pepper
5 garlic cloves, minced
1 1/2 cups sliced white mushrooms
1/2 teaspoon kosher salt
1 teaspoon dried oregano
3/4 cup dry Marsala wine
1 cup chicken broth
1 tablespoon butter
1/4 small basil leaves

1. Place Porcini and Shiitake mushrooms in a small bowl.   Cover with boiling water.  Let stand for 20 minutes or until tender.  Drain and rinse.

2. Lightly season the chicken breasts with salt & pepper to taste. In a shallow plate or bowl, combine Essence seasoning and flour. Dredge the chicken breasts in the flour and shake off excess.

3. Heat a large skillet over medium high heat. Add olive oil to pan. Add chicken and saute until brown on each side, but not fully cooked through. Remove from pan and cover with foil.

4. Add more olive oil to pan and saute onion, red pepper and garlic, until onion is lightly browned. Add 1/2 teaspoon salt, mushrooms and oregano. Saute until mushrooms darken and have given off moisture. Sprinkle with 1 teaspoon flour; cook 1 minute, stirring constantly. Add the marsala wine and allow to reduce. Add broth and bring to a boil. Reduce heat and simmer for about 3 minutes or until sauce starts to thicken.

5. Add chicken to the pan and continue to cook until heated through. Prior to serving add 1 tablespoon butter and stir to combine. Garnish with small basil leaves.

16 comments:

Bren said...

I'm so self-inviting myself over for dinner when I come home next time. Anything, I mean anything with mushrooms is right up my alley!!

vanillasugar said...

a good marsala sauce makes alllll the difference doesn't it?

Donna-FFW said...

One of my most favorite dishes, I like your take on it with emerils seasoning. Looks fantastic!

Joanne said...

I've definitely been there and done that way more times than I care to admit. Marsala is good stuff. That wine/salty/deliciousness. Mmm can't go wrong.

Jersey Girl Cooks said...

This looks delicious! Never heard of two buck chuck...we drank $2 Boonesfarm strawberry hill wine..haha.

Denise Michaels - Adventurous Foodie said...

That two buck Chuck is handy at times - but not for a recipe like this. You're Sometimes I'll put a glug or two in a pot of soup or a pot of Marinara sauce. There's already so much seasoning it adds a little wine-y flavor - but doesn't mess anything up.

Bridgett said...

Does Two Buck make anything taste better? I fear it would burn off my taste buds, ha ha. Can you imagine if we actually blogged about our disaster like that and called them good? There is nothing like a heavenly marsala sauce. It is one of my all time favorites I never tire of.

Pam said...

This sounds heavenly! I love anything that includes mushrooms.

Chef Fresco said...

Haha I've definitely made sauce w. two buck chuck. =) Looks quite tasty now that you have your 'grown-up' fancy wine.

cedar chests said...

I just tried this and it was awesome! It is really so delicious! I definitely like it.

Sasha said...

This is gorgeous!
I adore dried porcinis.

diva said...

mmmmm...marsala wine all the way! Although I never have the moolah to splash out on it. Looks like a great dish Sharon x

Leslie said...

Grrrr.no one in my family likes mushrooms(except me)!
I LOVE a good marsala dish

Maria said...

Always a good meal!

Fatima Rameez said...

I have seen your Blog... It’s too informative. There are many posts which are really too Good and very useful.

Aggie said...

you make me laugh...I've only heard of Two Buck Chuck on the blogs...its TJ wine right? I hear ya on good marsala, it was always my favorite when ordering out in restaurants. I finally can make it at home. Loving all the mushrooms in yours. Looks delish!!