Author: David Kim, Hamama production supervisor Prep Time: 15 minutes Cook Time: 30 minutes Makes: 1-2 servings What more could you want than this herbaceous, rich and meaty chicken marsala with luscious white oyster mushrooms?! It’s all coated in a decadent wine sauce that coats the chicken so beautifully and tastes great over pasta or rice! It’s the perfect meal to impress your loved ones. Ingredients: 2 large chicken breasts 1 medium yellow onion, chopped 1 lb white oyster mushrooms, roughly torn or chopped 2 cloves garlic, minced ½ cup heavy cream ½ cup Marsala wine 1 tbsp butter 3 tbsp olive oil Flour, for lightly coating Salt & pepper to taste Garnish: Hamama microgreens Fresh parsley, chopped Salt and pepper to taste Pasta or rice to serve over Instructions: Butterfly the chicken breasts: Carefully cut them in half from the side so that you have four, thin & even pieces. If they still seem a bit misshapen, place foil over them and use a roller to flatten them out. They should be as consistent as possible so they cook and brown evenly. Add salt and pepper to both sides and coat lightly in flour. Set aside momentarily. In a large pan, heat 3 tbsp of olive oil on medium-high heat. Once the pan is hot, add the chicken breasts and cook each side for about 4 minutes. Remove the chicken and set aside. At this point you should see a lot of brown bits stuck to the bottom of the pan, and that’s what you want! Add the onions and cook for two minutes then add ⅓ cup of Marsala Wine. Using a wooden spoon, scrape up all of the brown bits from the bottom and mix with the onions. Once the alcohol cooks out, add the garlic and cook for another minute or until fragrant then add the mushrooms. For this recipe, I loosely tear off pieces of the mushrooms because I prefer a somewhat mixed texture but you can simply chop them into even pieces if desired. Cook for 2-3 minutes or until the mushrooms lose some moisture. Avoid browning them too much or they’ll have a stringy & chewy texture which isn’t ideal for this dish. Add 1 cup of chicken stock and ½ cup of heavy cream. Stir in a tbsp of butter and lower the heat. Add the chicken back into the pan and cook until the sauce thickens, about 4-5 minutes. Garnish with fresh parsley, Hamama microgreens and salt and pepper to taste. Serve with any pasta or over rice.
