This is one of the more frequently served meals from our repertoire of quick chicken breast dishes. It looks far fancier then it actually is. It’s great for a weeknight but is also a worthy dinner party option.
This recipe includes one of my “dirty little secret” ingredients. British gravy granules Bisto. Bisto has been around for over 100 years and is used to color and thicken gravies and sauces. It adds a tiny bit of flavor, but not a lot. I add it to stews, sauces, and gravies that need a little thickening. I use it here to tighten up and finish the sauce in this Chicken Marsala. You can usually find it in the British/Irish section of the grocery store, or at many online retailers.
Ingredients, for 2-3 servings
2 boneless, skinless chicken breast halves
1/2 cup flour
salt and pepper
olive oil for sauteing
1 Tablespoon butter, for sauteing
3/4 pound mushrooms, cleaned, stems removed and sliced
2 large cloves garlic, finely minced
1 cup sweet marsala wine
1 cup chicken stock
2 Tablespoons Bisto
1 Tablespoons fresh chopped parsley for garnish
Pasta, rice, or mashed potatoes (my preference) for serving
Place the flour in a zip lock bag. Season with salt and pepper. Add the chicken breast, dredge and pound the chicken into a flat filet. Repeat with the other pieces of chicken.
Heat 2-3 tablespoons of oil over medium heat in a heavy skillet. I use my cast iron skillet for this recipe. Brown the chicken on both sides. Remove from pan and set aside.
Add the garlic and saute until soft. Add the mushrooms and saute until soft and a little brown. (You may need to add a little more oil or a pat of butter.) About 5 minutes.
Add the Marsala wine. Bring to a simmer and reduce the wine, about 5 minutes.
Add the chicken stock. Return to simmer and add the chicken. Simmer on low heat for at least 15 minutes, until chicken is cooked through.
Finally, add two tablespoons of Bisto to the simmering sauce, to thicken it up. (Alternatively, you could use a couple tablespoons of corn starch dissolved in a little stock.)
Reduce heat to warm, while you prepare your pasta, rice or potatoes. Garnish the chicken with a little fresh chopped parsley.Serve with a fresh vegetable and a lovely, dry white wine.
Have a lovely evening. Thanks for stopping by.
Darlene Hanson says
It was VERY good!
That looks so yummy!!