Chicken Marsala Riff
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
An easy to make, delicious dish that comes together quickly. I used a Sauternes style wine instead of Marsala, plain kefir instead of heavy cream and sweet potatoes versus regular potatoes but you can use whatever base you prefer. My adjustments lighten up the dish just a bit. It pairs beautifully with Pinot Noir!
Ingredients
  • 6 chicken cutlets, or 2 chicken breasts cut in half horizontally (see note)
  • Salt and pepper, to taste
  • ⅓ cup all purpose flour
  • 1 teaspoon garlic powder
  • 3 tablespoons oil (I like to use avocado as it has a high heat point but use what you like)
  • 3 tablespoons unsalted butter (optional, see #3 and 4 below)
  • 3 cups mushrooms, sliced (I used chanterelles but cremini, button or shiitake are fine too)
  • 3 shallots, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 3 tablespoons balsamic vinegar
  • 1 cup low-sodium chicken broth
  • ¾ cup sauternes style wine (the original recipe used marsala wine)
  • ½ to ¾ cup plain keifer or plain yogurt
Instructions
  1. Season chicken with salt and pepper. Place flour and garlic powder in a bowl, mix to evenly combine; put chicken in mixture, turning a few times to coat then set aside.
  2. Heat 2 tablespoons oil in a large frying pan set over medium-high heat. Add the chicken and sear on both sides until golden, about 3-4 minutes per side.
  3. Optional- Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove chicken from the fry pan.
  4. Turn heat down to medium then, to the fry pan, add 2 tablespoons oil and the mushrooms. Cook for 4 to 5 minutes turning only once or twice. You want them to be golden. Add the shallots, garlic, thyme, and a pinch of salt, pepper and a bit more oil of necessary. (Optional: Add 2 tablespoons butter when you add these items). Cook 4-5 minutes, until shallots are soft. Add the balsamic vinegar. Cook another 2-3 minutes, until the mushrooms have caramelized. Spoon half the mushrooms out of the skillet and onto the plate with the chicken.
  5. Add the wine and the broth. Cook 10-15 minutes until reduced slightly, then stir in the kefir. Add the chicken to the skillet and simmer for 4-5 minutes or until warmed through. Spoon the reserved mushrooms over the chicken.
  6. Serve the chicken and sauce over mashed sweet potatoes. Garnish with fresh thyme or parsley.
Notes
Original recipe found at https://halfbakedharvest.com
Recipe by Savor the Harvest at https://savortheharvest.com/oregon-pinot-with-a-burgundian-heart-domaine-drouhin-laurene-winophiles/