Whenever I have chicken (which is always) and baby bella mushrooms, I immediately think to make chicken marsala. It’s one of my favorite dishes to order from a restaurant, and it seems so fancy, yet so easy to make at home!
This tasted really good, and it will be in a regular rotation on our dinner menu. It’s a nice changed from the regular chicken dishes we usually make. Gary enjoyed this as well. We ate this over bowtie pasta, but any pasta or grain will do.
To keep this recipe dairy free, I used Earth Balance buttery spread. I also used chicken thighs instead of chicken breasts because it’s what we prefer to eat. However, I think it’s normally made with white meat. I didn’t have sherry, so I subbed with dry white wine.
4 boneless skinless chicken thighs
1/4 cup flour
1/2 tsp basil
1/4 tsp oregano
1.5 TBSP Earth Balance butter, divided
1 tbsp olive oil
8 oz fresh sliced baby bella mushrooms
2 cloves garlic, minced
2 tbsp dry white wine
1/2 cup marsala
salt and pepper to taste
Heat pan and melt .5 tbsp butter with olive oil over medium or medium-low heat.
Meanwhile, mix together flour, oregano and basil in a freezer bag. Sprinkle chicken with salt and pepper. Shake chicken in flour mixture to coat evenly, remove, shaking off excess flour. Cook in the oil/butter mix until fully cooked, flipping once. Remove and keep warm.
Add the remaining butter to the skillet. Add mushrooms and garlic and sauté about 2 minutes.
Add wine and marsala. Turn heat up to medium-high and cook until liquid is reduced by about half.
Season to taste. Add chicken back in to warm through if necessary.