We’ve taken this Italian American dish
and added our own flair. We love the
rich flavor of the shiitake mushrooms
with the mildly sweet Marsala wine.
Makes
Makes 2 servings
Total Time
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Ingredients
Garnish: chopped fresh oregano
Test Kitchen Approved
PRO TIP
Be sure to remove
the tough stems of the shiitake
mushrooms. Don’t throw them
out, though—they make
wonderful flavor boosters for
stocks and soups.
Instructions
Season chicken with salt and pepper.
Heat 1 tablespoon oil in a large
saucepan over medium-high heat.
Add chicken; cook until golden brown
and an instant-read thermometer
inserted in thickest portion registers
165°, 7 to 8 minutes per side. Remove
from pan; cover with foil.
Add mushrooms and remaining
1 tablespoon oil to pan; cook over
medium-high heat, stirring
frequently, until tender, about
2 minutes. Add wine and oregano;
cook, scraping browned bits from
bottom of pan with a wooden
spoon, for 1 minute.
Remove from heat; add butter,
stirring until melted. Return chicken
to pan, turning to coat in sauce.
