Thursday, December 22, 2011

Chicken Marsala

Posted by Tina / 14 comments » / *Recipes, Chicken/Poultry, Main Courses

Ah, Chicken Marsala. One of my FAVORITES…

Chicken, Mushrooms, Marsala Wine…

Winner. Winner. Chicken dinner.

Yah, sometimes things taste so good that words can’t adequately describe it. This is one of those times (excuse me for being tongue tied… I’m busy wiping the drool from my chin!)  

Can you blame me?!

Look at this beauty:

Remember when I told you about my struggle to get the hubs to eat whole wheat (he thinks it all tastes like cardboard). Well, the sauce from this chicken is SO daggum good that he didn’t notice that it was whole wheat noodles at the bottom of his plate! hah It was completely devoured with a bunch of mumblings of “holy cow” “oh my gosh” “this is the best ever”‘…

He’s turning the corner. I think he actually likes whole wheat now, he’s just too stubborn to admit it! 😉

Go make this now. It’s FAB-U-LOUS! I mean look at it:

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Chicken Marsala

Yield: 4 servings

Prep Time: 10-15 minutes

Cook Time: 30-45 minutes

Total Time: 40 minutes - 1 hour

Chicken, wine, mushrooms, garlic... does it get ANY better?!

Ingredients:

4 chicken breasts, pounded thin to about 1/4" (or you could use cutlets)
salt and pepper
1/2 cup flour
4 tablespoons butter, divided
3 tablespoons olive or canola oil, divided

16 ounces mushrooms, sliced
1/2 cup onion, finely diced
3 cloves garlic, finely chopped
1/2 lemon squeezed (2-3 teaspoons)
1/4 cup flour
1 1/2 cups marsala wine (can substitute cooking marsala if that's what you have)
1/2 cup low sodium chicken broth
cracked black pepper & salt to taste
parsley, for garnish

Directions:

Preheat oven to 300° F.

Heat 1 tablespoon butter and one tablespoon olive oil in a heavy bottomed skillet (i used my cast iron) over medium high heat.

Season the pounded thin chicken breasts with a pinch of salt and freshly cracked pepper. Dredge the in the flour and set aside.

Two at a time (unless you have a seriously large skillet), brown the chicken on both sides (3-5 minutes per side). Once there is some nice color and the chicken is cooked almost completely, place on an oven safe plate or baking sheet. Add another tablespoon butter and olive oil to the skillet and repeat this process with remaining two chicken breasts. Place all four chicken breasts in the preheated oven to keep warm and finish off the cooking while you prepare the sauce.

Add remaining butter (2 tbs) and olive oil (1 tbs) to the skillet and allow to heat up. Add the mushrooms and onions and saute until softened and beginning to brown a little bit (3-5 minutes). Season with a pinch of salt and pepper. Add the garlic and saute for just another 60 seconds or so (stirring constantly so it doesn't burn).

Add the juice of 1/2 of a lemon to the pan using it to scrape up the yummy brown bits on the bottom of the pan. Dust the 1/4 cup of flour over the top of the mushroom/onion/garlic mixture and stir until combined (heat for another 60 seconds).

Add the marsala wine and chicken broth and bring to a boil (stirring constantly), reduce heat to a simmer and allow the wine to cook off and thicken a bit (8-10 minutes). Taste the sauce and season with any additional salt and pepper to taste.

Serve over pasta of choice. Pasta, chicken breast, some of the marsala sauce, and garnish with parsley (if desired). I like to serve it with a green vegetable on the side (Roasted Broccoli or Asparagus are my favs!).

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