a few weeks ago we made our favorite chicken marsala ever! it’s has a cream based sauce (which is probably why it’s so good) but we thought we’d try out a version that doesn’t call for cream. this is for all you lactose intolerant friends out there! 🙂
photo and recipe adopted from Smitten Kitchen. i reeeally enjoy the recipes and beautiful photos from this blog.
- 3 boneless chicken breasts
- 1 1/2 Tbs olive oil
- 3 1/2 Tbs unsalted butter
- 2 shallots, chopped
- 3/4 lb mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1 cup chicken broth
- 2 tablespoons minced sage
1) Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
2) Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
3) Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with sage.
*Our verdict: one big plus about this recipe is that it’s a lot less work and requires fewer pots/pans compared to the creamy version. it definitely “hits the spot” when you’re craving chicken marsala…but it still pales in comparison to the creamy version. we will probably shed a few tears if/when one of us becomes lactose intolerant…and then we’ll just pop a few lactaid pills and enjoy chicken marsala the way we like it…with all that creeeeeamm 🙂