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Chicken Marsala

October 26, 2009

This week’s dish is a simple favorite, Chicken Marsala.  The recipe comes right off of the bottle of Holland House Marsala Cooking Wine, uses few ingredients, and can be made all in one pan.  The result – a very light, very tasty, four-serving dish – will be made again and again until the whole bottle is finished!

Chicken Marsala

4 Boneless, skinless chicken breasts

2 Tbsp. Flour

2 Tbsp. Butter

2 Cups mushrooms, sliced (This is half of an 8 ox. package of whole mushrooms, sliced.)

3/4 Cup Marsala Cooking Wine

1/4 Cup water

2 Tbsp. fresh parsley, chopped (I didn’t have any on hand, so I omitted this herb.  However, I will definitely add for a future dish)

1/4 Tsp. Rosemary (Optional. I don’t care for the flavor of rosemary, so I skipped this.)

1.) Pound the chicken until thin.  (A meat mallet works best, but if you don’t have one – you can improvise as I do by going to town on the meat with a rolling pin.  Its a little messy, but it gets the job done.) Dredge the chicken lightly in the flour.

2.) In a large skillet, melt the butter over medium heat and saute the mushrooms until browned, about 10 minutes.  Remove the mushrooms from the pan.

3.) Add the chicken to the pan and cook through, about 4 minutes per side.  I added a little more butter to prevent sticking.  Remove the chicken from the pan and place on a serving dish.

4.) Remove the pan from the heat and very carefully add the Marsala wine and water.  Return the pan to the heat. Scrape up any browned bits stuck to the pan.  Add the mushrooms and herbs.  Reduce the sauce slightly, 1-2 minutes.  Pour over the chicken and serve.

Chicken Marsala and Sides

Chicken Marsala and Sides

I served the Chicken Marsala with a side of fresh steamed cauliflower and green beans.  Typically you would find this dish served with a starch such as potatoes or pasta, but I wanted to use up the remainder of a head of cauliflower I had from another meal.   An adjustment I would make in the future would be to lightly butter the beans and add some slivered almonds.   To sop up the delicately delicious sauce, I buttered up some day-old crusty bread and gave it the old “toasted with garlic and Parmesan”  treatment.  The meal was a fantastic success, a necessary comeback from a two-week Chicken Monday slump.

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