Wednesday, April 8, 2015

Chicken Marsala

Lately, my son has decided he doesn't like mushrooms. He doesn't want any extra added to his salad. However, he told me I can still cook with them. I told him good since I cook often with mushrooms. So, I made chicken marsala. Do you think he complained? No, he even ate the mushrooms. He said it has to do with the texture or something. I love chicken marsala and I order it often when we are eating out. I actually should make it more at home since it is a quick meal. It took me longer to make the mashed potatoes.
Chicken Marsala 
4 boneless chicken breast
salt and pepper
2 tsp olive oil
2 tsp unsalted butter, divided
4 shallots, chopped fine
1 cup button mushrooms
1 cup crimini mushrooms
1/4 cup dry Marsala wine
1/2 cup heavy cream
1 tsp lemon juice

  1. With a meat pounder, flatten the chicken to an even thickness.
  2. Salt and pepper the chicken. 
  3. In a large skillet, melt 1 tsp butter with 1 tsp olive oil over medium heat.
  4. Add the chicken and saute for a couple of minutes per side. 
  5. Remove the chicken and set aside.
  6. Add another 1 tsp butter with 1 tsp olive oil to the pan.
  7. Add the shallots and the mushrooms to the pan and saute for about 5 minutes or until the mushrooms are lightly browned.
  8. Add the Marsala wine to the pan. Bring to a boil. 
  9. Season with salt and pepper to taste. 
  10. Add the cream and lemon to the pan. Bring to a boil.
  11. Add the chicken back to the pan.
  12. Cook the chicken for about 3 minutes or until the chicken is thoroughly cooked.
Recipe adapted from 

One year ago...........................I made Creamy Polenta.
Two years ago.........................I made Yogurt Pancakes.
Three years ago.......................I made Margaritas.
Did you already know......................
-Marsala wine is made in Sicily, Italy.
-Marsala wine is a dessert wine.
-Since Marsala wine is a fortified wine, a hard alcohol is added to it.

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