The Verdanthaven elves were renowned for their hidden vineyards deep beneath the harvest fields. But being able to partake in their legendary feast was an offer Adem couldn’t refuse. The aromas wafting from the kitchen enveloped his remaining senses as he felt his way to the table. With the blindfold finally removed, he gazed upon the fowl braised with the two finest crops of the elves: wine and mushrooms.
The number of times the cook and mixologist cross paths is far more common than you’d think. Sure, the baker is always swiping bottles off the shelf to make something new, but wine and vodka are essential tools in the cook’s arsenal – and not just for getting drunk! Chicken Marsala is a rich wine and butter reduction with sauteed chicken breasts that is easily one of my favorite dishes.
What really bothers me is how many people take the easy way out and just make it using canned soup or other shortcuts. The whole meal is only nine ingredients – five of which you probably already have in your pantry at least! Add in some wine, some onion, mushrooms and chicken and you’ve got a fantastic meal that’s quick to make too.
Makes enough for four servings
2 chicken breasts
3 tablespoons of butter
2 tablespoons of olive oil
1/4 cup of flour
1 teaspoon of oregano
1/2 teaspoon of salt
1 cup of marsala wine
1 cup of mushrooms, diced (around 6-8 mushrooms)
Mince the onion and toss them into the pan with the oil and butter over a medium heat until they begin to caramelize. Dice the mushrooms and set aside.
Pound the chicken breasts flat and dust in flour, salt and oregano. Add them to the pan with the onions and allow the breasts to cook. After about 10 minutes and flipping the chicken once, pour the wine and extra flour into the pan and allow it to simmer until it reduces.
Once it begins to reduce, add in the mushrooms and allow the flavors to combine – about 5-10 minutes over a low heat.
Serve warm over pasta.