I have to brag a little. This week I made a dish that was so delicious that if I had ordered it at a fine Italian Restaurant, I would have left an extra tip. I did a Chicken Marsala that was fabulous.
I try to cook and eat chicken as often as I can. It’s way healthier than beef and pork, but it’s sometimes a struggle to keep the menu fresh. I hadn’t done Chicken Marsala in a while and we still had a bottle of Marsala wine in the pantry, so I gave it a whirl. As Tony the Tiger would say, “It Was Great!” Here’s how I put it together.
I bought a package of thin sliced chicken – not chicken tenders, but thin sliced. I got out four large pieces and pounded them well with a mallet. I rolled the pieces in flour seasoned with salt, pepper, garlic salt and added them to a hot skillet with 1 T melted butter and a little olive oil. BTW, most recipes call for 1 T olive oil, but that doesn’t even cover the bottom of the pan. I use more – 2 or 3 T, or at least enough to cover the bottom of the pan along with the melted.
Cook the slices quickly, till brown on both sides and remove from the pan. Add a little more butter to the pan and 8-oz. of thinly sliced white mushrooms and sauté for 5 minutes. Next, add a clove of minced garlic and ¾ C of marsala wine. Let it bubble up for about 4 or 5 minutes and return the chicken slices, add ½ C heavy whipping cream, and cook another 4 or 5 minutes and serve over a bed of mashed potatoes – and be sure to leave yourself a generous tip.
Chicken Marsala
4 thinly sliced chicken breasts pieces (pounded)
Salt & pepper to taste
1/4 teaspoon garlic powder
1 C flour for dredging
3 T olive oil
3 T butter divided
8 ounces sliced white mushrooms
1 large clove garlic minced
3/4 cup marsala wine
1/2 cup heavy/whipping cream
