The rich flavor of marsala wine paired with big, glorious bites of flavorful mushrooms combine to create a delicious sauce to spoon over slices of roasted rotisserie chicken breast, making a quick weeknight meal.
Prepare all the ingredients: Slice pre-roasted chicken breast. Chop shallot, garlic, mushrooms and thyme. Brown shallots and mushrooms in oil and butter. Add garlic, thyme, salt, and pepper. Add in chicken broth and marsala and boil for 2-3 minutes to slightly reduce. Carefully add the sliced chicken to the pan and cook 2-3 minutes, until chicken is warmed through.
Make It Your Way:
– Use pork medallions instead of chicken.
– Add a couple tablespoons of cream to the sauce at the end if you prefer a creamy marsala sauce.
– If you don’t have shallots, you can use onions but the flavor will be slightly different.
– Feel free to use sweet Marsala wine instead of dry if that is your preference.
While I adore the summer sun, heating up the kitchen to cook a big meal is something I try hard to avoid. But every night can’t be salad night, so I find ways to keep the cooking to a minimum while also enjoying delicious food.
One of my tricks is to purchase a whole roasted/rotisserie chicken from the grocery store deli. I’ll often make multiple meals for my husband and me out of a single bird. This is one of our favorites. It’s big bites of golden brown mushrooms in a rich and incredibly flavorful marsala wine sauce. Spooned over top of the sliced chicken breast, it’s a light and filling meal that comes together very quickly. Squeeze a bit of lemon over the top and drop a few leaves of Italian parsley around the plate to serve.
A crisp salad on the side completes the meal. Of course, you could serve it over pasta or potatoes, but I rarely bother. I just mop up the extra sauce with the bites of chicken.
Mushroom Marsala Sauce over Roasted Chicken
- 2 small chicken breasts, cooked (I usually use the breast meat from a deli rotisserie chicken)
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1/2 Shallot, finely diced
- 8 oz Crimini or Button Mushrooms, cut in large pieces
- 1 large clove Garlic, crushed
- 1 Tablespoon fresh Thyme leaves, roughly chopped
- 1/2 cup Chicken Broth
- 1/2 cup Dry Marsala Wine
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 teaspoon fresh Lemon Juice
- Italian Parsley (for garnish)
- Add butter and olive oil to a medium skillet. Heat over medium heat until butter has melted.
- Add diced shallots and cook until they have softened, about 2-3 minutes.
- Add mushrooms and continue cooking 3-4 minutes until mushrooms turn golden brown.
- Add crushed garlic and thyme to the pan and cook for 30 seconds until you can smell the garlic.
- Pour in the chicken broth and marsala wine and cook for 1 minute. Season with salt and pepper.
- Add the chicken breast to the pan and cook for 3-4 minutes until the chicken is heated through.
- Squeeze lemon juice over the pan, and serve immediately, with a sprinkle of Italian Parsley over the top.