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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Fair warning - making this with your run-of-the-mill cream of mushroom canned soup won't end up with the same flavor profile wuffy did. Vargr cooked up several quarts of cream of mushroom soup while at Booj's warren, and the wild mushrooms, leeks, cream cheese, and sherry that went into that definitely elevated those flavors, and raised the flavors of the chicken here as well.
But if that's all you have, give the canned stuff a try. This creamy variation of a "chicken Marsala" will taste very nice in any case.
Ingredients
2 lg boneless skinless chicken breasts, sliced into nuggets
3 large button or crimini mushrooms, sliced
2 tsp minced garlic
2 tsp Omnivore Salt
2 tsp black pepper
2 TBs Minced onion
1 TBs olive oil
3 TBs Champagne Mustard
2/3 C Marsala wine
1 Cup prepared cream of mushroom soup (Used Vargr’s home-made!)
Directions:
In a large, heavy skillet, heat the olive oil over high heat until hot.
Add the sliced mushrooms, garlic, and onion, and saute' until the mushrooms begin to give up a little liquid and the onions are tender and starting to turn translucent.
Add the chicken, season with salt and pepper, and fry until no pink is visible.
Add the Champagne mustard, and Marsala wine. Cook, stirring frequently, until all the chicken is well coated and the sauce thickens slightly, about 5-7 minutes.
Stir in the prepared mushroom soup, and lower heat to medium. Continue to cook another 2-3 minutes, until the soup is heated and bubbly.
Last edited on Mon Mar 24th, 2014 09:34 pm by Vargr
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