Sundays we eat just two meals, breakfast and then a midday dinner. This helps my budget and sanity. Generally, we get up and are out the door to the grocery store by 6:45 AM! I always wake up between five and six AM even when I don’t want to so I put that time to good use! Today there happened to be a sale on boneless chicken breast for 1.69 a pound and the packages of mushrooms were only $1.99 package. I knew I had rice and even the marsala cooking wine at home. I had originally thought a baked chicken would be what I made but the prices on them were pretty high so I changed my mind.
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First I started with getting the onions and mushrooms cut.
Before I got started on cooking the marsala, I got the rice going, fortunately, this dish doesn’t take long to make.
First I put some salt and pepper on the chicken breasts. I put some flour in a resealable bag and coated each breast in flour and then put them in the pan and cooked them until they were golden brown and then removed them
You will have little bits of stuff in the bottom of your pan and that is fine. We now add the onions, garlic, and mushrooms and get those cooked down.
At this point, I mix the chicken broth and the flour to thicken this mixture and then after that simmers for a minute or two I add in the cup of cream.
Turn your heat to low. You just want the cream to get hot and then serve, do not let this boil.
We had ours with rice pilaf and broccoli and the whole thing took about forty minutes from beginning to end including the preparation. This would be a great mid-week “quick” meal. To make it easier prep the onions, mushrooms and even chicken ahead of time.
Four boneless chicken breasts
1/3 Cup Flour
Salt and Pepper
4 Tablespoons of Olive Oil
1 medium onion chopped
3 Tablespoons of chopped garlic
3-4 cups of sliced mushrooms
1/2 Cup Marsala Cooking Wine
1/2 Cup Chicken Broth
1 Cup of Half and Half
3 Tablespoons of Flour mixed with 1/3 cup cold water or chicken broth.
- Heat Olive oil in the pan, coat chicken breasts in flour and add to the pan cooking until golden brown.
- Remove breasts and add the onions and garlic, cooking for a minute or two, add the chopped mushrooms. Cook down until wilted.
- Add marsala wine and chicken broth.
- Put chicken back in the pan and let cook in the broth on medium-low for ten minutes.
- Bring mixture to a simmer, add the flour and water (or broth mixture) and let simmer one minute until thickened.
- Add in cream and heat just until hot, do not boil.