This is my family’s favorite chicken recipe because it’s both really easy and flavorful. Requires having some cheap marsala wine in your pantry, but we get ours for about 2 bucks a bottle, and this lasts us 4 or 5 meals. Thank you to Wellness Mama (www.wellnessmama.com) for the original recipe!
Cooking time: 30 minutes
2 lbs of boneless skinless chicken thighs or thin-cut breasts
8 oz of white mushrooms, sliced
4 Tbsp of butter
1/4 - 1/2 C of Marsala table wine (depending on how much sauce you want)
Garlic salt & black pepper to taste
1. Turn large skillet on to medium-high and melt butter in the skillet.
2. Place chicken in skillet. Sprinkle garlic salt and pepper to taste.
3. Brown first side for 4-5 minutes, then flip, season and brown the other side. If using chicken thighs, make sure to brown the inside of the fold as well. (Don’t expect the amount of liquid from the below picture; I forgot to take one after browning. But you should have a fair amount of butter still loose in the pan.)
4. Set chicken aside once browned. Put mushrooms in skillet and brown for a couple of minutes.
5. Once the mushrooms are slightly cooked, deglaze the pan with the wine. Continue to cook for about 5 minutes to allow liquid to reduce.
6. Place chicken back on top of mushrooms in the skillet. Reduce heat to low and cover. Cook for 10-15 minutes, until chicken has reached internal temp of 165.
7. Let chicken rest 5-10 minutes. Serve! (And yes, we ate ours with curly fries, because why not?)