Saucy Chicken Marsala

"They'll never know it was so easy" dinner-party dish. When we revisited David Bonom's 2010 recipe Chicken and Mushrooms with Marsala Wine Sauce, we loved it but wanted more of the earthy, wine-licked sauce. Our update keeps the soul of the original dish, but with more luscious, 'shroomy goodness. You simply must serve it over mashed potatoes, polenta, or spaghetti to catch all the sauce.

4 Servings - 45 min - myrecipes.com

Servings:4 | Calories:337 | Total Fat:12g | Chol:109mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 12g

18 %

Sat Fat 2g

10 %

Total Carb 11g

4 %

Fiber 2g

8 %

Sugars 3g

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Cholesterol 109mg

36 %

Sodium 802mg

33 %

Protein 40g

80 %

Calories:

57% Skinless, boneless chicken breast halves

18% Olive oil

16% Others combined

6% Dry Marsala wine

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1/2 cup dried porcini mushrooms (about 1/2 ounce)
2 cups boiling water
4 (6 ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1/2 cup finely chopped onion
5 garlic cloves, thinly sliced
1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
1 1/2 tablespoons chopped fresh oregano
2 tablespoons all-purpose flour
2/3 cup unsalted chicken stock
1/2 cup dry Marsala wine
1/4 cup small fresh basil leaves

Directions : View recipe directions on myrecipes.com

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