I've been craving Chicken Marsala. I've also been craving sun dried tomatoes, coconut milk cream sauce and crispy chicken. I literally think of food all day, bare with me. Definitely a "live to eat" type gal. My kiddos also can be summed up as "live to eat" people. And my husband is 6'6" - so he just eats a lot ;)
Anyway, I decided to hit all of my cravings at once with this dish and it did not disappoint. Sure, a little out of the box and unorthodox, but if it tastes good I'm not concerned. I'm sad I didn't double it for more leftovers though, since the kids ate a good chunk of it "taste testing" and my hubby ate most of it last night when he got home from work. The mushrooms and coconut milk cream sauce are decadent, the marsala wine has that delicious bright flavor to it and the sun dried tomatoes add a nice pop of acid but also sweetness.
I started with sun dried tomatoes packed in oil (1/4 cup), heated it through then added in garlic and mushrooms. I cooked these until soft and beginning to brown. Remove from pan and set aside.
Next I setup my dredging station. I used chicken breasts for this, about 1.4 lbs of them, and cut them in half and pounded them out so that they were of equal thinness. This helps them cook the same amount of time but it's not totally necessary. I mixed my flour with seasonings, beat two eggs into a separate bowl and poured my Panko into a third bowl. I used Panko for these, but if you have breadcrumbs those would be fine too! Or Almond Flour even. Whatever floats your boat.
Take your chicken breasts and season with salt and pepper on both sides evenly. Dip it into flour, ensuring to coat well, dip into the egg, and lastly into the Panko. Add 2 tbsp of butter to your pan, heat until melted and hot and add two of your chicken breasts. Cook on medium heat until browned, about 5-8 minutes depending on the heat of your pan, then flip. Continue cooking on the other side and be sure to check the temperature of your chicken. If you don't have a meat thermometer I highly recommend purchasing one. Target has a great one for $7 and I've found it's one of the most accurate ones I've yet to find. Check the temperature in the thickest part of the meat to ensure doneness. You want it to be around 165°. Once they're finished, remove and set aside. Add 2 more tbsp of butter and your other chicken breasts repeating the process.
Time to finish the sauce after your chicken is cooked through. Add your Marsala Wine and let it cook the alcohol off. You can smell it. This will take a few minutes. Also add back your mushrooms and be sure to scrape the brown bits from the bottom of the pan during the process. Lower the heat, add in your spinach, additional sun dried tomatoes and coconut milk and stir frequently until sauce begins to thicken. Lastly, add your chicken back into the dish to heat back up. Once it's done, sprinkle with parsley and enjoy!
My kids love mushrooms, so they went to down on this dish. If for some reason you have family members who aren't a fan of mushrooms, the chicken itself is very flavorful and crispy. Tastes like a well-seasoned chicken nugget :). Serve with rice, cauliflower rice, pasta or on it's own! You won't be disappointed.
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