Friday, April 20, 2007

Chicken Marsala

Since Shawn and I bought our townhouse a few years ago I have been meaning to make Chicken Marsala for dinner. I researched how to make it and bought Marsala Wine, but never really got around to making it. Well, last night I finally made it. Oh my gosh, it was one of the best things I have ever made. I found a recipe on the internet (I must give credit where credit is due) and tweaked it a bit and came up with my own creation. Here is the recipe:

This is not my photo - but it looks close to what I made last night.

  • 4 Chicken breasts (skinless - pounded flat)
  • 1- 20 oz. bottle of Marsala wine (I used dry - but sweet would be wonderful too)
  • 2 oz. olive oil
  • 1/2 c flour
  • 1/4 tsp black pepper
  • 1/4 tsp Salt
  • 1/2 c butter
  • 1 lb fresh mushrooms (sliced - I used crimini's)
  • 1 cube of chicken bouilon

Wash chicken breasts and pat dry. Lightly pound into about 1/2 inch thickness.

Turn the burner on to medium temperature and put a pan on it. When the pan is starting to produce heat through, pour in the olive oil spreading it around until the pan is fully coated. Add some butter. (Keep the pan on medium or the butter will burn).

Make a powder mixture by combining the flour, salt, and black pepper. Coat the chicken breasts with this flour mixture.

Pan the chicken breasts. Flip them onto the other side when one side is golden brown. When both sides are golden brown, take them out and put them on a plate.

Pour in 10 -15oz. of Marsala wine and add the chicken bouillon cube. Add the sliced mushrooms. Start cooking and continuously add butter until the sauce begins to thicken. (I added a wondra flour mixture to thicken the sauce). You may have to add more or less Marsala wine to get this to proper thickness. Play around with this part of it.

Cook until mushrooms are reduced down and sauce it thickened.

Serve hot, immediately after preparing.

I must say - I have never been so impressed with a recipe off of the internet. Like I said, I tweaked it a bit, so play around with it. I thought the sauce could have used a bit of herbs - not chunky herbs, but some herb flavor. So maybe next time I will infuse the sauce with herbs and then take them out before serving.

With this I served my famous garlicy-cheesy mashed potatoes (recipe on a previous post) and some steamed broccoli sauteed with a bit of butter, salt and then sprinkled with some fresh grated parmesean cheese.

I don't normally cook with soooo much fat - especially butter, but I really wanted to go all out for Shawn last night. This is a recipe I will definitely make again and again (but since it's got so much butter in it, I will probably only make it for special occasions).

My next conquest - - - lightly crispy chicken breasts with some kind of lemony sauce - - - and of course I have always wanted to make a really good chicken piccata recipe. :) Happy cooking!!!

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