Yes, I know, this is definitely a fusion of cuisines, but it works--quite well! The recipe also is easy and fast to do. I use chicken breasts for the recipe, but you could just as easily use chicken tenders or boneless, skinless chicken thighs. You can also use whatever type of frozen pierogies you prefer (no, I'm not making frozen pierogies from scratch, especially on a weeknight, and no, you needn't feel guilty because you don't either). I use potato and cheese pierogies, but mushroom pierogies are available at some markets, if you want to keep up the mushroom theme. This recipe calls for eight ounces of mushrooms, so you'll have plenty in the sauce. The dish is savory and filling, yet the use of chicken and marsala keep the recipe light and bright. Enjoy!
Chicken and Pierogies Marsala -- Serves 4+
1 tablespoon of olive oil
1 medium onion, chopped
8 ounces of chopped mushrooms
2 large chicken breasts cut across the grain into 1/2-3/4-inch strips/pieces
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons of dried parsley flakes
1 teaspoon of paprika (sweet, not hot)
16-20-ounce package of frozen pierogies
2 cups of chicken broth or 2 cups of water and 2 teaspoons of chicken "Better Than Bullion")
1/4 cup of marsala wine
2 tablespoons of cornstarch
2-3 tablespoons of water
Fresh parsley to sprinkle (optional)
Heat the oil in a large skillet or chef's pan over medium-high heat. Add the onion and mushrooms and saute them for about five minutes until they begin to soften. Push them to the sides of the pan and add the chicken breast strips and salt and pepper. Saute the chicken for a few minutes or until slightly browned. Add the parsley flakes, the paprika, and the broth and bring the mixture to a boil. Stir in the pierogies gently. Stir in the wine and partially cover the pan. Reduce the heat to a low boil and let the mixture cook for 5-10 minutes or until the chicken is done and the pierogies are cooked through. In a bowl or cup mix together the cornstarch and water until smooth. Remove the lid from the pan and stir in the cornstarch mixture until the sauce thickens and clears. Turn off the heat and sprinkle on the fresh parsley, if you'd like.
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