Chicken breast in a saucepan covered in a mushroom marsala sauce

Mushroom Marsala Sauce over Roasted Chicken Breast

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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.

Cliff Notes:
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.

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