I tweaked the original recipe in a few ways. First, I wanted to use skinless chicken breast, pounded thin, which shortened the cooking time. It was easy to lose a few tablespoons of butter and oil. And I also changed the number of servings. The original recipe has 2½ pounds of chicken, which I shied away from because chicken leftovers don't always reheat very well. The first time I made this, I used two chicken breasts but didn't reduce the amount of mushrooms or Marsala. It just felt like the right ratio of mushrooms to chicken. The yield is dinner for two with a leftover portion for lunch, or just dinner for two if everyone has a good appetite.
Yield: 2-3 servings
Adapted from Smitten Kitchen
- 2 boneless, skinless chicken breasts
- olive oil
- 2½ tablespoons unsalted butter
- 1 scallion, chopped fine
- ¾ pound mushrooms, sliced
- ½ cup Marsala wine
- ½ cup chicken broth
- Optional: fresh parsley for garnish
Let the broth reduce for a few more minutes. Turn off the heat and add the butter.
Ready to go. If you have fresh parsley on hand, add a little at this point. If you don't, skip it.
Prepare a plate with pasta and top with one or two pieces of chicken, depending on your appetite.
Top with the sauce.