Are you in need of another under 30 minute weeknight dinner? I’ve got you covered my friends.
Now I know there are either mushroom LOVERS or mushroom HATERS in the world. But don’t let that deter you from making this Chicken Marsala recipe. You can omit the mushrooms and still get all that great flavor. I don’t know why you would, but I’m just putting the option out there.
I, for one, absolutely love mushrooms so I tend to go a little overboard when I make this recipe. I always end up with leftovers and it’s one of my favorite lunches the next day.
Marsala wine, surprisingly enough, is actually drinkable. Yes, I know. I’ve always bought the Marsala wine in the supermarket that’s next to the Balsamic vinegars. Not a good idea. Have you actually ever TASTED that?
I found out while googling one day that the Italian culture starts off their dinner with a Marsala wine. That’s when I decided to go and find myself one of these bottles. Trader Joe’s has a nice one that’s not too expensive. It’s was around the $10 mark if I remember correctly. What a world of difference between this bottle and the supermarket one!!
Please do yourself a favor and get a nice Marsala wine for this recipe. You have the choice between a sweet wine and a dry wine. I’ve used both for this recipe and prefer the sweet one (of course 😉 ) but dry works just as well.
My preferred side dish with this chicken marsala are mashed potatoes. There is something about the sauce mixing with the potatoes on the plate that just makes my tummy happy!
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe and hope you do too! 🙂