Chicken with Marsala, Tomatoes and Mushrooms
This recipe expands a little on the flavors of chicken marsala by adding a splash of balsamic vinegar and some fresh grape tomatoes. Quick-cooking chicken tenderloins make this dish a good option when you're low on time. Serve over your favorite cut of pasta (we happen to like thin spaghetti), make a green salad or some sautéed spinach, and you have a complete meal.
- 1 lb chicken tenderloins
- 1/2 cup flour, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1/2 cup onion, chopped
- 1 clove garlic, finely chopped
- 8 ounces crimini (or white) mushrooms, sliced
- 1 cup sweet Marsala wine
- 1/2 cup chicken broth
- 1 cup grape tomatoes, halved lengthwise
- 1 tablespoon butter
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley, chopped
- Cooked spaghetti or linguine
Combine the flour, salt and pepper on a sheet of wax paper and reserve about 2 teaspoons of the mixture for later use. Trim any tendons from the chicken tenderloins and coat them well in the seasoned flour.
Heat 2 tablespoons of the olive oil in a large pan over medium-high heat and add the chicken in a single layer. Cook until light golden in color, about 2 minutes per side. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of oil along with the onion and garlic. Cook just until fragrant and slightly softened, about 1 minute. Add the mushrooms and cook until they begin to give off liquid. Sprinkle with the reserved flour and continue cooking until the mushrooms are nicely browned, about 4 to 5 minutes.
Add the Marsala and chicken broth and cook, stirring constantly, until the liquid is thickened and smooth. Season to taste with salt and pepper.
Add the tomatoes, butter and balsamic vinegar and cook until the tomatoes begin to soften, about 1 minute. Return the chicken to the pan and cook, turning frequently, for an additional 2 minutes. Sprinkle with parsley and serve over cooked spaghetti or linguine.
Makes 4 servings
A glass of medium-bodied Pinot Noir pairs very nicely with the tomato and mushroom flavors in this dish. We tried Candoni, a highly affordable choice from the Veneto region of Italy.
This is an original recipe created & tested by the editors of MyGourmetConnection