Marsala Mushrooms


These little mushrooms are my favorite and is the perfect side dish for any steak or chicken meal. Don’t be shy when adding salt because it really brings out the Marsala flavor!

Yield: 4


3 cups fresh Bella mushrooms
1 Tbsp olive oil
1 Tbsp butter
2 garlic cloves; chopped
1/4 cup parsley
1/2 cup Marsala wine
1/2 tsp salt
Pepper to taste

1. In a medium sized pan, add olive oil, butter, and garlic until garlic turns into a light brown (about 3 minutes).
2. Add mushrooms, wine, parley, and season with salt and pepper. Reduce heat to med-low and let mushrooms sauté for about 10 minutes. I like to add more parsley when mushrooms are cooked for extra color and taste!

Chicken Marsala

Yield: 5


1 Tbsp olive oil
5 chicken breasts; pounded
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
3 cups fresh mushrooms
2 Tbsp butter
1 small yellow onion
2 garlic cloves; finely chopped
1 cup chicken broth
1/2 lemon

1. In a medium bowel, add flour, salt, and pepper. Place chicken in seasoned flour bowel and flour on both side. Shake off any remaining flower on chicken breast and set aside.

2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside

3. Add 1 tablespoon of the remaining butter and olive oil to the pan and add the mushrooms and onions. Cook, stirring frequently, until mushrooms and onions are golden brown around the edges and have given off their liquid.

4. Add the Marsala wine and garlic and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

5. When wine has reduced, lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add salt and pepper, to taste. Enjoy!