Saturday, May 19, 2012

Chicken Marsala

(4 servings)

This is a dish I used to make a lot because I loved it so much and it was easy to make. But as is sometimes the case with me, I probably made it one too many times and tired of it.

I tend to get quite excited by things and can become quite fixated by them. Like the time I wanted to make the perfect margarita. I spent weeks trying out different kinds of tequilas, liquors, fruit, mixes and lots of recipes...   so much so, a friend suggested I might have a drinking problem, lol. I would rush home from work each day to mix yet another drink. I only made one small drink each evening to try out; I'm really not much of a drinker. I finally found a combination I loved and was kind of done with them. I don't remember the last time I made (or drank) a margarita.  Most of the alcohol in my home ends up in my food, like this bottle of Marsala. I don't believe I've ever poured a glass of Marsala, just to drink.

In any case, I was pleased I made this Chicken Marsala once again. It was delicious and I won't wait as long for the next time.

2 skinless and boneless chicken breasts
3 tbsp flour
1 tsp salt
1/2 tsp freshly ground black (or white) pepper
2 tbsp butter
8 oz mushrooms, sliced
1/2 cup Marsala
1/4-1/2 cup chicken broth (I mixed up some Better than Bouillon, Chicken)
a squeeze or 2 of  fresh lemon juice
1-2 tbsp fresh parsley, chopped

Split each breast in half lengthwise to make 4 pieces. Place the meat between parchment paper and gently pound with a meat hammer until the pieces are about 1/4 inch thick.

Combine the flour, salt and flour. Dredge each piece of chicken with flour on both sides and set aside.

Heat 1 tablespoon of butter in a large skillet over medium to medium-high heat. Fry the chicken until both sides are golden brown; about 5-6 minutes.

Remove the chicken and set aside, loosely covered.

Lower the heat a touch and melt the remaining butter.  Add the mushrooms and fry them for about 2-3 minutes. Add the Marsala, chicken broth* and lemon juice. Gently simmer the mixture, scraping up any bits from the pan with a wooden spoon to combine with the sauce. Check and adjust the seasoning, if necessary. The sauce might appear watery at this point.

*I'll add more chicken broth if I need extra sauce for noodles. I used less this time because I served this dish with a roasted pepper salad instead.

Add the reserved chicken and cook over low heat until the chicken has heated through and the sauce thickens.

Sprinkle with the chopped parsley and serve.

1 comment:

Laura said...

This sounds very good, like a perfect weeknight meal that's easy and tasty!

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