Wild Mushroom Chicken Marsala
with Spaghetti Aglio e Olio
Bill Jefferson
014-05-03
Lower Manhattan NY
Chicken Marsala:
1-1/2 pounds chicken breast thin sliced
1/3 cup all purpose flour
4-6 tablespoons extra virgin olive oil
2 tablespoons cold unsalted butter
1-1/2 pounds Shiitake, Cremini or Oyster mushrooms de-stemmed and sliced
2 cups high quality Sweet Marsala wine
3 tablespoons fresh Thyme, all stems removed
Salt and fresh ground pepper
This is probably my simplest recipe that gets the highest reviews from my friends and family!
Bring 6 quarts of water to a rolling boil. Prepare chicken medallions approximately 3-4” around by ¼” thick.
Add salt and pepper to flour and dredge medallions to coat lightly. Fry in olive oil on medium heat 2 minutes per side, until lightly golden brown. Don't overcook. Do this in small batches with about 1-2 tablespoons olive oil for each, so as not to crowd the pan.
Put aside the cooked medallions.
Add 1 more tablespoon olive oil to the pan, and fry the mushrooms over medium high heat until all their moisture has been released and the mushrooms are golden brown, maybe 6-8 minutes. Pour in the Marsala Wine, and simmer to reduce by about 25%.
Add the medallions back into the pan, simmer for 2 minutes. Turn off the heat and stir in the cold unsalted butter and fresh thyme. Salt and pepper to taste.