Last year during our trip to Michigan, my mom and I stopped at Olive Garden and had THE.BEST.MEAL ever; Stuffed Chicken Marsala. I’m almost certain we both licked our plates clean. We have been back a few times since and have enjoyed the dish each time so I decided to try to make my own. Driving an hour and crossing the border for a piece of chicken seems a little extreme…but we may have done it once or twice 😉
I have made the stuffed version several times which is wonderful, but tonight’s dinner is kid friendly and much more simple.
You will need:
1 cup – cremini mushrooms, sliced
1/2 – med red onion, sliced in rings
1 tbsp – butter
2 – chicken breasts, roughly chopped
1 tsp – oil (we use coconut, but any kind will do)
1 cup – Marsala Wine (try to avoid the dry wine as it turns really bitter. The brand in the picture is much smoother)
1 pkg – beef oxo (I’ve used the chicken one too but prefer the beef)
1 tbsp – flour
2 tbsp – cold water
I start by frying the mushrooms and onions in butter on low-med. When I have the time, I let them simmer for 15-20 mins to really caramelize and make the onions almost creamy. Remove from the pan and set aside.
While the onions are cooking, chop your chicken and season with salt & pepper. After removing the mushrooms and onions from the pan, add in the oil and then the chicken and gently fry until almost cooked. About 5 to 6 mins depending on your heat level. Don`t worry if bits of chicken stick to the pan, that’s a good sign!
When the chicken is ready, add the wine to the pan, making sure to scrape off all those yummy chicken bits. Stir in the beef oxo and add the mushrooms and onions back into the pan. In a small bowl, mix the flour and water then it add to the chicken. Allow everything to simmer until the sauce thickens.
Like most saucy recipes, I always add a dollop of sour cream once I’ve served up hubby’s portion 😉 Tonight we enjoyed basmati rice and broccoli with our dinner.