In this week’s parsha, there was a big famine, so we will be doing the opposite of that and having a big meal. Whenever I eat chicken I get so full. Is it just me? So we will be making chicken marsala!
- 6 boneless, skinless chicken breasts, halved
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup flour
- 3 tablespoons olive oil
- ½ onion, finely chopped
- 8 ounces mushrooms, sliced
- ⅔ cup marsala wine
- 1 cup chicken stock or chicken broth
- 2 teaspoons cornstarch
- 1 tablespoon nondairy butter
- 1 teaspoon fresh thyme leaves
1. Pour flour into a small bowl. Slice each chicken breast in half long-ways so each piece becomes two thinner pieces. Season chicken breasts with salt and pepper and dredge in flour. Heat skillet to medium-high and coat with a tablespoon of olive oil. In batches, cook the chicken breast pieces for 2 minutes on each side or until cooked through and nicely browned on the outside. Add more oil to the pan as needed with each batch until all the chicken is cooked. Set chicken aside.
2. While chicken is cooking, finely chop onions and wipe down your mushrooms. Keeping the heat at medium-high, put another tablespoon of oil in the same skillet and add onions and mushrooms and cook until soft but not brown, around 6-10 minutes. Reduce heat if needed. Once onions and mushrooms are soft, pour in Marsala wine and deglaze the pan by bringing the wine to a light simmer. Stirring occasionally, cook until most of the liquid has evaporated, about 2-5 minutes. While that is happening, you can prepare a little chicken stock whisked together with cornstarch. Once most of the wine has evaporated, add the chicken stock slurry and cook another 2 minutes until sauce begins to thicken up.
3. Reduce heat to medium-low, add a tablespoon of nondairy butter and fresh thyme leaves. Stir to mix. Add chicken back in, coat with mushroom sauce, and cook for 2-3 minutes to reheat chicken. Serve immediately and enjoy!