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

Serve with mashed potatoes or egg noodles to soak up the tasty 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.