Thursday, September 22, 2011

Easy Chicken Marsala

We are back in business!  Despite the fact that I bought some sweet new knives and sliced the top of my finger, it felt so good to be busy in the kitchen.  This was the perfect meal to kick off the newly wed dinner menu.  Well, newly wed menu created to satisfy Kam.  I've never really made chicken marsala before, meals like it, but not the real thing. There is something about using wine in cooking, I think you could make a wine reduction sauce and eat it over cereal and it would be wonderful (kidding).  But seriously, if you haven't ventured into the wine in sauces world, its time.

What you'll need:
4 boneless skinless chicken breasts or 8 tenders
1 cup flour
2 tablespoons olive oil
1 tablespoon butter (optional) 3 cups button mushrooms, sliced
1/4 cup white wine
1/2 cup chicken stock
1/2 cup half and half
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper

In a large skillet, heat oil over medium heat.  Season flour with salt and pepper, use a fork to sift together.  Coat each side of chicken with flour and place into skillet.  Brown each side and cook through, about 10-15 minutes.  If your chicken is a little thicker, don't turn up heat too high or you will burn the flour.  

Once chicken is cooked, remove from pan and set aside.  Don't clean pan, add butter and melt.  Add mushrooms and cook down for about 3 minutes.  Add wine and reduce to half.  Add chicken stock and reduce again to half or until a thicker sauce forms.  Add half and half and mix.  Reduce heat to low, add chicken back into pan and cook for about 3 more minutes or until sauce is desired thickness. Sprinkle with parsley. Remove from heat.  Serve over potatoes, rice or noodles.

We ate ours over a similar Rice Pilaf that I have made a few other times, and Orange Balsamic Glazed Beets which will be the following recipe.  Comfort food, Fall is in the air!  Enjoy!

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