Chicken with Mushrooms and Marsala Wine

Name: Chicken with Mushrooms and Marsala Wine - Tiberia G.
Ingredients: 3 whole chicken breasts (I used chicken thighs) 1 and 1/2 tablespoons oil 3 and 1/2 tablespoons butter 1 onion; thinly sliced 350 g mushrooms (I used about 500 g because we like mushrooms) 125 ml Marsala wine (semi; dry) or cooking Marsala 200 ml chicken broth fresh parsley; chopped

Diverse - Chicken with Mushrooms and Marsala Wine by Tiberia G. - Recipia

The chicken breast is washed well under a stream of cold water, then dried with a paper towel to remove excess water. Once the meat is clean, it is evenly salted and peppered on both sides, ensuring that each piece will be full of flavor. If you are using chicken thighs, it is recommended to carefully debone them, keeping the meat as whole as possible, and the bones can be saved to make a delicious broth, perfect to accompany a side of green beans, for example. After the meat is prepared, a deep skillet is heated in which a generous piece of butter is added. Once the butter starts to sizzle, the chicken pieces are added, frying them on both sides until golden and crispy. It is important not to overcrowd the pan so that the chicken fries evenly. Once the chicken is ready, it is removed from the skillet and placed on a plate, allowing it to rest. In the skillet where the chicken was fried, the remaining liquid is drained, but a small amount of fat is kept to flavor the dish. Chopped onion is added and sautéed, stirring constantly until it becomes glassy and soft. Then, thinly sliced mushrooms are added, continuing to stir until the liquid released by the mushrooms has evaporated. To intensify the flavors, Marsala wine is poured into the skillet. It is essential to use a good quality wine, preferably semi-dry or cooking wine, to obtain a savory sauce. It is allowed to boil until the wine significantly reduces, concentrating the flavors. After the wine has evaporated, the chicken is reintroduced into the skillet along with the juice it released. Chicken broth is also added, being careful not to exceed the necessary amount so that a thicker sauce is achieved. It is allowed to simmer on low heat, stirring occasionally, until the sauce reaches a pleasant consistency. Finally, the taste is adjusted with salt and pepper, and for an extra touch of freshness, finely chopped fresh parsley is added. This dish is served warm, perfect alongside a side of rice or mashed potatoes, to savor every drop of the rich and flavorful sauce.

Ingredients

3 whole chicken breasts (I used chicken thighs) 1 and 1/2 tablespoons oil 3 and 1/2 tablespoons butter 1 onion
thinly sliced 350 g mushrooms (I used about 500 g because we like mushrooms) 125 ml Marsala wine (semi
dry) or cooking Marsala 200 ml chicken broth fresh parsley
chopped

Chicken with Mushrooms and Marsala Wine

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