Growing up I don’t think I ever ate chicken marsala. Probably because my sister and I wouldn’t let a mushroom near our plates much less our mouths. Fast forward a few years (ahem!) and this dish is now a family favorite.

It started with the ready-made version from Trader Joes (I know, I know! but its good!). Especially when the hubby was traveling and my toddlers were not conducive to cooking elaborate meals for a party of one. It morphed into making it on my own when an Italian chef (and dear friend) served it at a dinner party one night. Swoon. I fiddled with the recipe a bit and it’s been a staple ever since. Within 30 minutes you can have a super delicious and flavorful meal on the table. Even the littlest sous-chefs eat it. They may or may not push the mushrooms aside, but that’s ok. I would have too at their ages.

Recipe

• 2 boneless/skinless chicken breasts
• 1/2 cup Marsala wine
• 1 cup chicken broth – more if needed to thin the sauce
• 3-5 sprigs fresh Thyme or 2 TBS dried
• 1 small onion – diced
• 4 cloves of garlic – minced
• 1 cup mushrooms – sliced
• 1/2 cup flour

Add 3 tablespoons of olive oil to a large skillet, and turn on medium heat. While this is warming, slice your chicken breasts in half lengthwise, then – and this is the fun part! – use a kitchen mallet to pound them till they are 1/4 thick. For this recipe, thinner is better! See how much they’ve changed in the photos below? That’s what you’re looking for – nice thin cutlets.

Using a large plate, dredge the chicken breasts through the flour and dust off. You want them to be coated, but not caked.

Carefully add the chicken to the hot skillet – work in batches if needed, so you don’t overcrowd the pan. Brown each side, but don’t cook all the way through. This should take about 3 minutes per side depending on thickness. Transfer to a plate and let cool.

Using the deliciousness already brewing in your pan as a starting point, drop in the onions, and mushrooms. Sauté until soft and browned – should take about 10 minutes depending on the thickness of your mushrooms. Next, add the garlic and Thyme and cook until fragrant – about 2-3 more minutes.

Once your basics are yummy smelling, deglaze the pan with the marsala wine. Stir together and let simmer for a bit. The marsala wine will basically evaporate and/or be soaked up by the mushrooms and onions. Add the chicken back to the pan, as well as the broth. Bring to a slow boil and simmer until chicken is cooked through and sauce has thickened a bit. This sauce should coat a spoon, but not be thick like an Alfredo or Roux.

Plate up with some extra Thyme sprinkled on top and serve with mashed potatoes, rice or a salad.

Bon Appetit!