Sherry/Marsala Chicken

source recipe 1, source recipe 2

  • 4 skinless, boneless chicken thighs
  • coating for chicken:
    • flour (as needed)
    • thyme or oregano (to taste)
    • ground black pepper (to taste)
    • salt (to taste, if not using cooking wine, which is salty enough on its own)
  • 2 cloves garlic, minced
  • 1 1/2 cups sliced mushrooms
  • 1 1/2 cups of liquid, combining marsala, sherry and (optionally) chicken broth
  • olive oil (for frying)
  1. Pat chicken dry. Flour chicken and brown on both sides on medium-high.
  2. Reduce heat. Deglaze frying pan with some of the liquid. Cook garlic briefly, then pour the rest of the liquid in and put the chicken back on the pan. Simmer until chicken is cooked through.
  3. Meanwhile, in a separate pan, saute mushrooms in batches on medium-high heat. Add mushrooms to sauce for the last few minutes of cooking.