Chicken Marsala

Ingredients

• 2 chicken breasts
• Salt & Pepper
• 2 TBSP butter
• 3 cups mushrooms, assorted, sliced
• 1/2 cup marsala wine
• 1/2 cup chicken broth
• 1 cup yogurt, plain
• 1 tsp ground mustard
• 1 tsp garlic powder
• Parsley, chopped, for garnish

Directions

1. Fillet chicken to make 4 pieces
2. Place in plastic ziplock bag one at a time and use mallet to beat until 1/4”-1/2” thick
3. Salt and pepper both sides of chicken
4. In large skillet over medium heat; melt 1 TBSP of butter
5. Add chicken to skillet in single later, let sit for 6 mins
6. Flip and let sit for 6 mins
7. Remove and set aside
8. Add remaining TBSP butter to skillet, melt
9. Add mushrooms and sauté for 2 mins
10. Add wine, bring to a boil over med-high heat for 1-2 mins
11. Add brandy
12. Safely light brandy on fire and allow alcohol to burn off
13. Add chicken broth, yogurt, ground mustard and garlic powder
14. Bring to a boil, reduce heat to low and simmer for 10 mins
15. Place chicken back on top of sauce
16. Simmer for 1-2 mins
17. Garnish with Parsley
18. Serve with pasta, mashed potatoes or rice

Yum

Notes:

I couldn’t find Marsala wine at my local grocery stores, so I used a “Soft Lively Red” wine from Italy that ended up being carbonated. It was wonderful. Any good quality red wine will work, the most similar to Marsala are; Pinot Noir, Port and Madeira

For my pasta, I duplicated the Marsala sauce. It was very good, but my taste testers and I agreed that rich mashed potatoes would probably have been better.

If you like mushrooms, feel free to add a lot more. The original recipe only called for 1 1/2 cups, I used over 2 cups but we didn’t feel like there were enough. When I make this again, I’ll use 3-4 cups of mushrooms.

You can use any variety of mushrooms you’d like. I used white and crimini, as those are available at the local store. Don’t use canned mushrooms, as they are too wet and won’t mix well with the oil.