This recipe comes courtesy of Cooking Light.  Well…  The concept does.

I followed the guidelines, but my ingredient list was a bit different.  I wanted to use up a few odds and ends in the ‘fridge.

I liked the original recipe and will probably make a closer-to-the-original version one of these days.  In the meantime, here’s the recipe from Cooking Light with my changes following!

Chicken and Mushrooms with Marsala Wine Sauce

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)

  • 1/2  cup  dried porcini mushrooms (about 1/2 ounce)
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 4  teaspoons  all-purpose flour, divided
  • 3/4  teaspoon  salt, divided
  • 1/4  teaspoon  freshly ground black pepper
  • 2  tablespoons  olive oil, divided
  • 1/2  cup  chopped onion
  • 1/4  teaspoon  crushed red pepper
  • 5  garlic cloves, thinly sliced
  • 1 1/2  cups  thinly sliced shiitake mushroom caps (about 4 ounces)
  • 1 1/2  cups  thinly sliced button mushrooms (about 4 ounces)
  • 1  teaspoon  dried oregano
  • 1/2  cup  dry Marsala wine
  • 2/3  cup  fat-free, lower-sodium chicken broth
  • 1  cup  halved cherry tomatoes
  • 1/4  cup  small fresh basil leaves


1. Place porcini mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain and rinse; drain well. Thinly slice.

2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine 3 teaspoons flour, 1/4 teaspoon salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.

3. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.

4. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; sauté 2 minutes or until onion is lightly browned. Add remaining 1/2 teaspoon salt, porcini, shiitake, button mushrooms, and oregano; sauté 6 minutes or until mushrooms release moisture and darken. Sprinkle with remaining 1 teaspoon flour; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and tomatoes; cook 2 minutes or until thoroughly heated, turning chicken once. Sprinkle with basil.

I used leeks instead of onion, and sliced up about 8 brussels sprouts and fried them with the leeks.  I used the porcini mushrooms but used baby bellas instead of the shitake and button.  I also lightly thickened the sauce with a bit of cornstarch.  And my tomatoes were from the garden, not cherries.

It came out pretty good.