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Classic Chicken Marsala with Mushrooms

As you may notice, I changed the blog approximately 20 million times yesterday. I couldn’t make up my mind about the color scheme, the layout, etc. But now I love it! Sorry if you happened to catch it while it was still a work in progress.

Well, Contracts and Property are officially done for the semester! Tomorrow I have one last Constitutional Law class, and then classes are over! I can’t wait. For some reason I’m really not as stressed out about exams as I was expecting to be. I’m really just excited for the year to be over, and really REALLY excited to head down to Atlanta for the summer. Stressing out won’t help me do any better or get higher grades, so I’m really just kind of over it. I stressed out enough last semester to last me for a lifetime!

Tonight I just wanted something quick and easy, so after looking on Epicurious for a while I decided chicken marsala was just the thing!

There’s nothing too novel about the way I cooked this, just the good old fashioned way (minus the real butter).

Chicken Marsala with Mushrooms (inspired by this Gourmet magazine recipe)

  • 3 boneless, skinless chicken breasts, cut into desired serving sizes
  • 2 T. olive oil
  • 2 T. Earth Balance buttery spread (or butter)
  • 1 package (8oz) white mushrooms, cleaned and sliced
  • 1/2 onion, sliced
  • 2 shallots, chopped
  • 1 c. marsala wine (or any white will do, really)
  • 1 c. low sodium chicken stock
  • salt and pepper to taste

-Season the chicken breasts with salt and pepper. Heat the olive oil and buttery spread in a heavy skillet over medium high heat. When the oil is hot, add the chicken breasts and cook until browned on all sides.

-Remove the chicken breasts to a plate. In the same pan add the mushrooms, onion, and shallots. Cook until they are tender and lightly browned, about 7 minutes. Add the marsala and stir until the sauce is almost entirely evaporated.

-Put the chicken back into the pan. Add the chicken broth and let the chicken cook in the sauce for 7 minutes on each side, or until the chicken is cooked through.

-Remove the chicken to the serving platter. Stir the sauce in the pan and let it cook down until it is thick, about another 5 minutes. Remove the pan from the heat and add the other 1 T. of buttery spread, stirring until it’s melted and then pouring it onto the chicken. Serve over pasta and with a big salad! Serves 4.

This was a great meal! I’m definitely adding it to our rotation.

So my goal of drinking 57 ounces of water a day has been difficult. I’m not accustomed to drinking nearly that much fluid every day, so trying to drink that much water leaves me feeling very strange and kind of full all day. But I can feel myself hydrating so I know that’s a good thing. I found this sparkling water at Trader Joe’s and I LOVE it!

It doesn’t have artificial sweetener but it does have a little natural flavor, so it’s awesome. Plus they have a bunch of flavors. It’s almost exactly the same as a product called Le Croix that I get back home (haven’t been able to find it up here yet). It helps me get my ounces in.

Did I mention I only have one day of classes left? :) It bears repeating.

Thanks for reading!

-Lauren

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{ 1 comment… add one }

  • saminacooks April 21, 2011, 8:28 pm

    WOW…first of all, beautiful plating! My jaw dropped! Your dish looks absolutely fantastic. Second, nice step by step photos :) Great job!!

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