Chicken Marsala… With Mushrooms!

By Olivia Heins

Mushrooms are a part of The Environmental Working Groups clean 15, which means they are one of 15 fruits and vegetables that have significantly fewer pesticides. Mushrooms grow all year round but are most plentiful in the fall months.   

  • Ingredients:
    • ½ pound boneless skinless thin-sliced chicken breast (preferably organic)
    • 1 egg
    • 1 cup Italian seasoned breadcrumbs 
    • 2 tbsp. olive oil (or any oil of your choice) 
    • Salt, pepper
    • 8 ounces of mushrooms sliced (your favorite type is perfect!)
    • 1 tbsp. Butter (vegan butter works too!)
    • 1 cup marsala wine 
  • Directions: 
    • Mix egg in a bowl with a little salt and pepper
    • Put breadcrumbs on a plate
    • Dip chicken in the egg mixture and then into the breadcrumbs, make sure the chicken is fully coated with breadcrumbs
    • Heat oil in a saucepan on medium heat for one minute
    • Add chicken to saucepan and cook for 5 minutes on each side, make sure the chicken is browned on both sides
    • Wash and slice mushrooms
    • Add mushrooms on top of the chicken in the saucepan once the chicken is done, ad a little salt on the mushrooms
    • Add butter and marsala wine
    • Cover the saucepan and cook everything together on medium-low heat for 15 minutes
    • Side Options: roasted Brussel sprouts, roasted broccoli, roasted potatoes or pasta
    • Makes about 4 servings. You can save and reheat or cut the recipe in half for fewer servings

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