One of my favorite first memories from the early days of getting to know my husband was discovering we both loved Italian food. To be fair, it is entirely possible that I love every type of cuisine. I have yet to find one I don’t love. However, both my husband and I ordering the same dish on our first real date and discovering that commonality is memorable.
These days we have both enjoyed learning how to make most of our favorite Italian dishes family style and in large quantities to feed our extra long table of teenage boys and family. Chicken Marsala is one of my personal favorites. We double or triple this recipe depending on how many people are home and how many side dishes we are serving. It is completely normal to serve this with just a single green salad as a side dish on a busy night. I love that we can have a restaurant quality meal on the table in just thirty minutes or less. Enjoy!
- 4 Tablespoons butter
- 4 boneless skinless chicken breasts
- 4 small shallots, finely chopped
- 8 oz. mushrooms, sliced (we like more)
- 1/4 cup marsala
- 1/2 cup cream
- 1 teaspoon lemon juice
- Pound chicken breasts to even out thickness and lightly season with salt and black pepper.
- In a large skillet, saute chicken in 2 Tablespoons butter until lightly browned, about two minutes per side.
- Add remaining butter to pan and toss with shallots and mushrooms. Continue to cook until mushrooms are golden brown.
- Add marsala and bring to a boil. Add cream and lemon juice.
- Season with salt and pepper. Return chicken to the pan for about three minutes or until warmed through.
Serving suggestions: We enjoy this over cooked fettucine, linguine, wild rice or asparagus.