I found this recipe probably two years ago and this is the third time I’ve made it. The first time I didn’t have any marsala at home so I substituted with sherry and it was delicious. The second time we had it I used marsala and we didn’t think it was quite as good. So for the third go around I went back to sherry and it was just as good as we remembered. The blog that I adapted it from, We [Heart] Food, had it titled ‘Thanksgiving in May’ and I would have to agree that it will remind you of Thanksgiving and for those who can’t wait another week, dig in.
- 2 tbsp unsalted butter
- 1 cup thinly-sliced red onion (about 1/2 a medium red onion)
- 2 skinless, boneless chicken breasts
- 1/4 cup flour
- 1 tbsp olive oil
- 1 tbsp light brown sugar
- 1/4 cup chicken broth
- 3/4 cup Sherry
- 1/2 cup sliced mushrooms
- 1/2 cup dried cranberries
- 1/4 cup heavy cream
- Melt the butter in a medium skillet over medium heat.
- Add the red onion and cook until lightly browned, 8 to 10 minutes. Remove from the pan and set aside.
- Coat the chicken breasts with the flour, patting to remove excess.
- Add the olive oil to the skillet and heat to medium-high. Add the chicken breasts and brown, 1-2 mintues.
- Turn the chicken over, add the brown sugar to the skillet, and stir so that it melts.
- Add the chicken broth and boil until reduced by half, 1 to 2 minutes.
- Add the Marsala, mushrooms, onions, and dried cranberries.
- Bring to a boil, add the cream, and lower the heat to medium.
- Simmer until reduced by half and the chicken is cooked through, 8 to 10 minutes, turning once or twice. Season to taste with salt and pepper.
- Transfer to plates and top with the pan sauce.