Fallen Souffle

Yes, I am on a mushroom kick, this is no secret. I have also found that I could eat an entire bowl of mushrooms cooked with marsala wine, hence I am adding marsala to every mushroom recipe I make. I saw the tale end of a 30 Minute Meals episode and saw this recipe, I found it online and bookmarked it for a rainy day. Well it hasn’t really rained in a while here in NC but I had 3 packages of baby bella mushrooms in my fridge and figured it was a great time to try the recipe. I made a few small changes, namely the addition of marsala and I used one kind of mushroom while Rachael uses a combination.

This may be my new go-to dish as it was so easy to make and the sauce is sooooo good! I used fat free half and half which helped with the fat count, so this is a pretty healthy dish. I made some creamy noodles to go with it, and heated up some leftover roasted veggies. Yes, dinner was ready in 30 minutes…love it!

Chicken with Mushroom and Balsamic Cream Sauce
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
1 package of sliced baby bella mushrooms
1/4 cup of marsala wine
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

1. Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm. ( finished baking mine in a 350 degree oven as I had thick chicken pieces and didn’t want the outside to burn)

2. Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and marsala wine. Cook stirring occasionally for about 2 minutes. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

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