I said on my Facebook status that I literally had to walk away from this so as to not eat the entire pot. Wow, this was so yummy. I never knew how much I would like these flavors together, and I am a better person now that I love mushrooms. By the way, I don’t know if this is the “authentic” way of making this but it’s close enough to be AWESOME tasting.
So, the portions I’m using right now are for 2 people. Cut up 1/2 portobello mushroom. If you’re crazy about mushrooms or just need to use one up, just cup up the whole thing. I decided to keep these long to give some nice texture towards the end.
Cut up 1/2 onion and a few cloves of garlic. I kept the onions kinda big for nice texture. Also, feel free to use a whole onion if you prefer.
Cut up a chicken breast and dredge it in just a wee bit of flour. Use whole wheat flour if you prefer. If you’re anti-flour, you can skip this step and it should be fine.
In a very hot pan with olive oil in it, quickly cook these till they’re almost done. They’ll have more time to cook later, don’t worry.
In the same pan, add a bit more oil and add your onion and some salt. Listen, don’t add a lot of salt. Why? Cause your beef broth you’re going to see in a minute probably already has salt added to it and it can get salty quick if you’re not careful.
After the onion has cooked for a few minutes, add the mushrooms and garlic.
You’ll want to cook this for a few minutes till the mushrooms have wilted and it starts to get all ridiculously good looking, Zoolander style.
Now, put in a nice splash of wine to deglaze the pan. You are SUPPOSED to use Marsala wine, hence the name. I however, didn’t have it and wasn’t going to go out and buy it. If you’re on a tight budget, I personally recommend Aldi’s Winking Owl Cabernet Sauvignon for about $3. Marsala wine is very sweet, as opposed to normal red wines, but to be completely honest with you I didn’t taste much of a difference at all when eating the end result. So, the choice is yours.
Now add your chicken….
Then add a whole can of beef broth. Go ahead, don’t be scared. It’ll all cook down. Plus, who wants a 1/2 can of beef broth hanging around in their fridge. Not me. Put your heat on high if it’s not yet.
You’re going to cook this, stirring once in a while, for maybe 15 minutes? I didn’t even put any spices in here because of the wonderful mushroom and broth flavors already in it. Cook it till it gets thick and yummy like this….
I served it over some whole wheat penne, but serve it with anything you want- rice, fettucini, or even just spinach. Oh man, this was SO GOOD. If you’re thinking “Heeeey this isn’t very healthy sounding!”, I hear you… but the only things that are potentially unhealthy are the flour and pasta and you can substitute or leave out both of those things. Cool?
1 Chicken breast – $.63
1/2 Onion – $.31
1/2 Portobello – $.49 (got it on sale)
1 Can Beef Broth – $.55
2 Servings – $1.98
1 Serving – $.99 (BOOYAH.)
I cant wait to try this!!! It looks so good! 🙂
Girl I love it. I have marsala wine but I agree if I dont have it, i just do whatever wine I found in fridge.I post it on my blog thanks.
http://www.slovakmama.com/2010/04/chicken-marsala-s-quino-fazulkou.html
Lindsay, thank the Sicilians! Leave it to me to bastardize an Italian classic for my budget's sake. Glad you liked it as much as I did though!
As for the other half of the portobello, maybe try this: http://www.brokeandhealthy.com/2010/02/knock-your-socks-off-orange-chicken-195.html
or some fresh bruschetta sauteed in balsamic & basil…
Okay, first…you're a genius!! It was absolutely DELICIOUS and super easy!!!
And that whole flouring the chicken thing, I never knew….the chicken cooks so evenly and browns beautifully! This was great. I give it 5 stars for ease and great taste 🙂
Now I need you to follow-up with a recipe for the other half of the portabella.
As for the wine, the small amount I used probably totaled about $.25 or so.
And no, it's not organic.
It's pretty easy to find boneless skinless chicken breasts for $1.99 per pound- sometimes cheaper. I just used some the other day that was $1.67 per pound. So that breaks down to pretty cheap! Just have to find the sales.
Oh, and I'm not trying to be picky or difficult or anything, but I didn't see the wine ingredient listed on your final price list.
Where did you get a chicken breast for $.63? Not Whole Foods or Weaver Street. I assume it's not organic?
Okay, you may have just tempted the "non-cooker" to try this…it looks fabulous!!! I'll have to let you know how it goes 🙂
Ahhh I knew I forgot to mention something! Sorry, I wrote this after I took my sleep aid last night 🙂 I went back and mentioned something about the Marsala wine thing. Like I just added, this may take out a bit of the authenticity of the Marsala part of it, but I didn't taste much of a difference between the two when eating the final product. People should use Marsala if they have it, but I assume more people have red wine lying around their house and now I know it's just as good with a plain red. Anyway, thanks for your comment!
This sounds yummy, but chicken Marsala is called that because you use Marsala wine, a very unique flavor. Maybe this should be red wine chicken or chicken in red wine sauce 🙂