Right? A part three? Halfway through the cooking of the soup I was starting to question if I was really up for a part three. And then I remember that because the only mushrooms I can find at the farmers market are so damn expensive, this might be my last note.
A general disclaimer here: The only other time I’ve ever had chicken marsala was at the dorms. And lets be real, dorm food isn’t exactly real food. As my first attempt at marsala chicken, I felt it could have gone better. This wasn’t bad, but it also wasn’t super amazing.
Still adapting from Smitten Kitchen
Chicken Marsala and Mushrooms
3 chicken breasts
1 cup marsala wine
3.5 teaspoons butter
2 tablespoons minced parsley
¾ pound mushrooms
Salt and black pepper
Season the chicken breasts with salt and black pepper, and then cook in the pan with butter (use olive oil for a healthier alternative). Take out, and cook mushrooms with wine until mushrooms are cooked through. Add in chicken to get the marsala flavor, then serve, adding the parsley on top.
This would have been better with the onion I forgot, and maybe some garlic, or at least not on its own. It wasn’t bad, but if you have a better recipe send it my way. Part of it may have been I took some shortcuts in the cooking by this point.