Week 3 - Chicken Breasts with Wild Mushrooms and Marsala

This one, I will definitely be making again! Super delicious, and I love the extra flavor from the dried porcino mushrooms! Thank you Granddad for getting me to like mushrooms!

This recipe was pretty straight forward and easy to follow. The first time I made it, I forgot to hammer the chicken into an even thickness, so I ended up cutting them in half, halfway through cooking. The second time I made this (because I couldn’t wait to make it again…) I remembered and they cooked through much easier. The portions of meat were really big though, so I think going forward what I’ll do is slice the chicken thin into two pieces.

Another thing was the recipe calls for a spice grinder to mince up the dried mushrooms. I don’t have one of those, but I do have a hand blender! I put the mushrooms in a glass measuring cup and blended those mushrooms to bits! (side note, if you use this method, please remember to cover the measuring cup with a tea towel or else you will get mushroom in your hair)

I really enjoyed this recipe and I look forward to making it again! It was delicious with a fresh salad on the side.

Final Rating: 9/10

Source: Williams-Sonoma Chicken

Ingredients

4 skinless, boneless chicken breasts halves, lightly pounded to an even thickness

Salt and pepper

¼ cup flour

2 tbsp vegetable oil

2 tbsp unsalted butter

¾ lb fresh cremini or white button mushrooms, brushed clean and sliced

2 tbsp finely chopped shallot

1 tbsp ground dried porcino mushrooms

½ cup dry Marsala

½ cup chicken stock

1 ½ cups white rice, cooked according to package directions

Season the chicken with salt and pepper. Put the flour in a bowl and dredge the chicken in the flour. In a large frying pan, heat the oil over medium-high heat. Add the chicken breasts and cook, turning once, until lightly browned on both sides and barely firm when pressed in the centers, 6-8 minutes. Transfer to a plate and cover to keep warm.

In the same pan over medium heat, melt the butter. Add the sliced fresh mushrooms and cook, stirring occasionally, until they give off their liquid and it evaporates, about 6 minutes. Stir in the shallot and cook until softened, about 2 minutes. Stir in the ground dried mushrooms, then add the Marsala. Raise the heat and boil for 30 seconds. Add the stock and return to a boil.

Return the chicken to the pan and turn to coat the chicken with the sauce. Reduce the heat to low and simmer until the sauce is thickened, about 2 minutes. Season with salt and pepper. Serve hot, with the rice.