Wild Mushroom Chicken Marsala

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"This is wonderful, and we're having it again tonight! It combines the best of two awesome ingredients; chicken and mushrooms! Thank you for making this recipe available, and for growing antibiotic-free birds. I only buy Purdue!"

Lee Tyndall

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Intro
Ingredients
Ta da

Wild Mushroom Chicken Marsala

Ingredients

4	PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
1/2 cup	all-purpose flour
1/2 tsp.	salt
1/4 tsp.	black pepper
2 tbsp.	olive oil
2 tbsp.	unsalted butter
4 cups	sliced mushrooms (cremini, shiitake, oyster), about 8 ounces
1 cup	thinly sliced shallots, about 2 large shallots
1 1/2 cups	Marsala wine
1 cup	chicken stock
1/4 cup	mascarpone or sour cream
2 tsp.	balsamic vinegar
2 tbsp.	chopped chives
1 lb.	cooked wide noodles

Wild Mushroom Chicken Marsala

make it in:

WITH PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

Serves 4 | Prep Time: 25 Min | Cook Time: 20 Min

Nutritional Information

Serving Per Recipe: 4
Amount Per Serving
Calories 710
% Daily Value*
Total Fat 23g		53%
	Saturated Fat 9g	45%
Cholesterol 150mg		50%
Sodium 1080mg		45%

Vitamin A 8%
Total Carbs 55g		18%
	Dietary Fiber 3g	12%
	Sugars 6g
Protein 41g
Vitamin C 8%
Calcium 8%
Iron 20%
*Percent Daily Values are based on a 2,000 calorie diet.

Wild Mushroom Chicken Marsala

Ingredients

4	PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
1/2 cup	all-purpose flour
1/2 tsp.	salt
1/4 tsp.	black pepper
2 tbsp.	olive oil
2 tbsp.	unsalted butter
4 cups	sliced mushrooms (cremini, shiitake, oyster), about 8 ounces
1 cup	thinly sliced shallots, about 2 large shallots
1 1/2 cups	Marsala wine
1 cup	chicken stock
1/4 cup	mascarpone or sour cream
2 tsp.	balsamic vinegar
2 tbsp.	chopped chives
1 lb.	cooked wide noodles

Step one: Shake

Combine the flour, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a re-sealable plastic bag. Add the chicken to the bag and shake until coated evenly. Shake off the excess, transfer to a plate and set aside.

Step two: Saute

Heat the olive oil in a skillet over medium-high heat. Brown the chicken, about 2 to 3 minutes per side. Transfer to a clean plate and set aside.

Step three: Simmer

To the same skillet, add the butter. Sauté the mushrooms and the shallots, stirring occasionally, for about 3 to 4 minutes or until golden brown. Add the Marsala wine and simmer for 1 to 2 minutes, scraping up the brown bits from the bottom of the pan. Add the chicken stock and return the chicken breasts to the skillet. Lower the heat to medium and continue to simmer until chicken is cooked through, about 2 to 3 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Season sauce with remaining salt and pepper.

Step four: Finish

Transfer chicken to a platter. Swirl in the mascarpone or sour cream, balsamic vinegar, salt and pepper. Pour sauce over chicken and garnish with chopped chives. Serve with wide noodles.