Friday, October 17, 2014

Foodie Fridays: Mushroom Marsala Sauce with Chicken

I love Chicken Marsala, but in all honesty it is the mushrooms with the marsala wine that I adore rather than the chicken.  A recent trip to the grocery store resulted in the impulse purchase of a whole pound of sliced cremini mushrooms.  I had to come up with a recipe for mushrooms quickly, before they passed their prime, so I decided to turn Chicken Marsala topsy-turvy and make the focus of the dish the mushrooms instead!  A hearty Mushroom Marsala Sauce was the result, made with the pan juices of a modification of my very Embarrassingly Easy Baked Chicken Tenders.  This dish was so good I may never make traditional Chicken Marsala again!

Mushroom Marsala Sauce with Chicken

3 T. olive oil
1 pkg. (about 1 lb.) chicken tenders
1 pkg. (1 lb.) sliced cremini mushrooms (also known as baby bella mushrooms)
salt and pepper to taste
1/3 C. plus 2 T. marsala wine
1 1/2 C. chicken stock (I used unsalted)
2 T. flour
1 lb. pasta of choice (I used fettuccine), cooked and drained

Pour 2 T. each olive oil and marsala wine into a large skillet with an ovenproof handle.  Add the chicken tenders and turn to coat completely.  Season to taste with salt and pepper, then drizzle the tops with another 1 T. olive oil.  Bake at 425 degrees for 15 minutes.  Remove from the oven.  Transfer the tenders to a plate and set aside.

Place the skillet on the stove top over medium-high heat and bring the pan juices to a boil.  Add the mushrooms and cook until soft.  Season to taste, then pour in the marsala wine and 1 C. chicken stock and bring to a boil.  Combine the remaining 1/2 C. stock with the 2 T. flour to create a thick slurry.  Add about 4 T. of the pan juices, 1 T. at a time, to the slurry to increase the temperature and thin the mixture.  Stir the warmed slurry into the pan 1-2 spoonfuls at a time until the sauce thickens.  Taste the sauce and adjust seasonings if needed.  Remove from the heat and allow to cool slightly.  If the mushroom sauce seems too thick, add stock or water 1 T. at a time until desired consistency is reached.  Nestle the chicken tenders in the sauce, turning to coat.  Let sit for a few minutes before serving over pasta.  Serves 4.

No comments:

Post a Comment