Wish Upon A Dish: Creamy Chicken Marsala with Sage and Cremini Mushrooms

October 13, 2010

Creamy Chicken Marsala with Sage and Cremini Mushrooms

Every once in a while I crave a traditional, but easy Italian chicken dish.

Since it's still only me, chicken cutlets are the perfect solution, as are all the cutlet sauce dishes.....parmesan, marsala, piccata, hazelnut cream...you get the picure.

Must be mushroom season because I can get them on sale. I know come Thanksgiving, the large packages of stuffing mushrooms become available at a great price.

You know you can saute and then freeze in small sandwich bags and then put all of them in a freezer zip?

I do that all the time. I also chop Vadalia's and freeze them when in season. As long as you do not need them to be pretty, they cook from a frozen stage quite well.

I had some leftover cooked mushrooms from last weeks Macaroni and Cheese so I put them in the Marsala dish to use them up. I bought some baby spinach and I will throw that in the pan also. Makes a complete meal. I made some soft and creamy grits.

It was excellent!! Make this next week. It is easy, easy, easy.

I like to add pancetta to my cutlet dishes for added flavor although I don't often see it in other recipes. I also omit the garlic, I love garlic, just not in this dish.

Marsala Chicken with Sage and Cremini Mushrooms
(Makes 4 servings, 1 breast each)

* 4 chicken boneless, skinless chicken breasts, pounded to a even thickness
* salt & pepper
* 2 tbls whole wheat flour, for dredging
* 1 tablespoon olive oil + 1 tbls butter
* 2 ounces pancetta, chopped
* 8 ounces cremini mushrooms sliced
* 1 shallot, minced
* 1 tablespoon fresh sage, chopped, plus more for garnish
* 1/2 cup sweet Marsala wine
* 1/4 cup heavy cream
* 1 tbls butter for finishing the sauce
* 1 tbls minced parsley

1. Place the chicken breast on a square of cling film and sprinkle with a little water. The water helps prevent the chicken from shredding or tearing while pounding. Fold the cling film over and then using the flat side of a meat tenderizer or something equally heavy, pound the chicken until it's an even thickness.
2. Season the chicken on both sides with salt. Meanwhile, add the flour to a wide, shallow bowl and dredge the chicken in the flour, patting off any excess.
3. Place a skillet over medium high heat and add the oil and 1 tablespoon of butter. Once the butter has melted and is foamy (it should not be brown), place the flour coated chicken into the pan and cook for about 4 to 5 minutes for the first side, until golden brown.
4. Turn the chicken over and continue to cook for 4 minutes or so. Remove the chicken from the pan, place on a plate and cover with aluminum foil.
5. Add the chopped pancetta to the pan and cook until crisp, stirring occasionally. Remove and place on a plate covered with several layers of paper towels, to soak up the grease.
6. Add the mushrooms, shallot, sage and 1/4 cup water to skillet. Season with salt & pepper. Cook, tossing frquently, until mushrooms are tender.
7. Add wine and cream; simmer over med-high heat until slightly thickened. Add the chicken breasts and any juices that have collected on the plate to the pan, as well as the pancetta and remaining tablespoon of butter. Stir to combine, turning the chicken to coat in the sauce. Add a few whole sage leaves, the parsley and serve.

If making polenta or grits, add whole sage leaves and 1 bay leaf to the water and remove once the polenta is thick.

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