Chicken and FunGuy Mushrooms with Port Wine Sauce

It’s time to entertain, indulge and enjoy some fancy FunGuy meals!

This particular fancy FunGuy meal is in fact a play on the classic chicken marsala. Just hold the marsala and add in sweet port wine, mushrooms and pearl onions too! Throw some mashed potatoes, rice or pasta with a salad on the side and you’ve got just the thing for your next dinner.

1. Heat half of the olive oil in a large pan over medium high heat. Add in the shallot and sauté for 1 minute. Toss in the FunGuy mushrooms and sauté for 4-5 minutes or until lightly browned. Transfer the mushrooms to a bowl, cover and set aside.
2. While the mushrooms cook, prepare the chicken cutlets.
3. Put the flour, salt and Italian seasoning into a bowl and whisk to combine. Dredge the chicken in the flour, making sure each side is floured.
4. Once the mushrooms have been transferred, add the other half of the olive oil to the pan. Lay the chicken cutlets in and allow them to brown on one side, about 3-4 minutes. Turn them over and cook another 2 minutes, reduce the heat to low and cover with a lid. Let the chicken cook  8 more minutes. Transfer the cooked chicken to a plate and cover.
5. In the same pan, pour in a bit of the port wine and scrape the crispy bits off the bottom with a wooden spoon. Add in the rest of the port, stirring, and let it cook 2-3 minutes; it should have thickened some.
6. Pour in the vegetable broth, stir it well and bring to a simmer. Once simmering, add the mushrooms back into the pan. Add in the pearl onions and stir again. Allow the sauce to thicken slightly and reduce before adding the chicken back into the pan. Turn off the heat.
7. Serve immediately with rice, mashed potatoes or even pasta.

Have a Fun meal!