Although the thought of eating fungus is a bit discouraging, these “fun guys” pack some great nutrients that are beneficial to your body. For one, studies show that white button mushrooms help with weight management, and increase your vitamin D levels….a pivotal vitamin to keep your energy and mood up! Additionally, some research also shows that it helps balance cholesterol levels and prevent cancer. Now, I’m not certain which research is legitimate and which isn’t, but in my opinion, if it’s tasty, and researchers are finding healthy benefits….why not give it a go!
Before going into the recipe, if you don’t already know, anytime you use mushrooms you must give them a good wash. I go a little overboard in the clean department, but you have to remember these things grow in the ground and carry a lot of dirt with them so it’s important to give them a good wash. I typically use a good organic fruit/vegetable spray cleaner, but if you don’t have that handy, rinse in a bowl of water for about a minute then give a good scrub with a paper towel!
Lastly, all of my recipes tend to be pretty healthy, so if you’re looking to maintain that, you can skip the butter (and by using dairy free butter, it’s already healthier). However, I have made Chicken Marsala without butter in the past and didn’t love the flavor, so I wanted to try something new, and the butter really helped the taste and make this a dish worth posting on the blog.
Alright, enough talking, let’s eat!
2 skinless, boneless chicken breast halves, pounded 1/4-inch thick
2 tablespoons all-purpose flour for coating
1/8 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
2 tablespoons earth balance dairy free butter (You can use regular butter, or you can also skip the butter and substitute with olive oil)
1 clove garlic, minced
1/2 cup sliced mushrooms
3 tablespoons marsala wine
1-1/2 teaspoons sherry, or to taste
3 tablespoons chicken broth
1/2 tablespoon olive oil
Salt and Pepper (to taste)
- Once chicken has been pounded, season with salt, pepper, onion powder, garlic powder, basil, and oregano
- Mix flour, salt, pepper, and a little more of the oregano together in a shallow dish or bowl. Coat chicken pieces in flour mixture, shaking off excess
- Melt butter over medium heat in a large skillet; pan-fry chicken in butter until lightly brown, 3 to 4 minutes. Turn over chicken and cook through until no longer pink
- Remove chicken onto a plate and cover to keep warm
- In the same pan, reduce heat to low and add olive oil, garlic and mushrooms. Sautee until the garlic becomes aromatic and the mushrooms start to caramelize, about 4 minutes
- Pour Marsala wine and sherry into the skillet and scrape up any brown bits from chicken and garlic. Once heated through, add the chicken, turning once or twice to coat, until chicken is heated through, about 5 minutes
I served this dish with a side salad to stay healthy, but if you double the sauce, you could make some angel hair pasta with a side veggie or do a little baked potato! Then, for a tasty beverage, I suggest a nice chardonnay for the white wine drinkers out there, and a pinot noir for the red wine fans.