- Cooking Time: 30 minutes
- Servings: 6
- Preparation Time: 15 minutes
BackstoryThis recipe is so easy, but is a favorite that Toshi asks me to make. Leftovers are good, too. Don't be substituting other wines or sherry for the Marsala wine. Find a good bottle for cooking and it will last a long time. We only do couscous, no substituting rice or pasta. Other types of mushrooms can be used, but brown ones will give you the best flavor in this recipe.
- 3/4 c. flour
- 6 thin-cut boneless, skinless chicken breasts, about 4 oz. each
- 3 T. olive oil
- 1 package (8 oz.) sliced brown mushrooms
- 1/2 c. marsala wine
- 1/2 c. beef broth
- 1/4 t. salt
- 1/8 t. pepper
- 1 package (10 oz.) couscous
- 1 T. unsalted butter
- 1 T. chopped parsley
- 1. Place the flour on a large plate. Coat the chicken in the flour. Heat a large nonstick skillet (that has a lid) over medium-high heat. Add 1 T. of oil and saute half the chicken for 1 to 2 minutes per side until lightly browned. Remove to a plate and keep warm. Repeat with a second T. of the oil and the remaining chicken.
- 2. Add the remaining T. of oit to the skillet and stir in the mustrooms. Cook for 2 to 3 minutes, until tender. Off heat, add in the marsala and cook for 1 minute, scraping any browned bits from the skillet. add the broth, salt and pepper. Bring to a simmer and return the chicken and any accumulated juices to the skillet. Gently simmer, covered, for 15 minutes.
- 3. Meanwhile, prepare the couscous following package directions. Opt for adding chicken broth instead of water. Sometimes I stir in chopped parsley or garlic.
- 4. Stir in butter and parsley into the sauce and serve with the cooked couscous. (Sometimes I forget to add the butter and we still love it. If the sauce is too runny, I then add a teaspoon of cornstarch stirred into 1/4 c. water to the sauce.)