Thursday, April 2, 2009

Chicken Marsala

We always have chicken and mushrooms in our house. Always. So on one of his days off, Mr. ShoeFanatic decided he wanted to make something different and try his hand at making Chicken Marsala. Chicken is always good with me (and Mr. ShoeFanatic has a way of making it insanely tender) and I have a strange love for all things mushroom. I'm also never one to turn down a night where I don't have to cook. I fixed myself a glass of wine and proceded to watch his creation emerge.

4-6 chicken breasts
Olive oil
4 cloves garlic, chopped
~1 c flour to dredge chicken + 3 T for sauce
8 oz fresh mushrooms, sliced
1 c marsala wine
2 c chicken broth
1 c half and half
Salt & Pepper to taste

Season chicken breasts with salt & pepper to your liking. Dredge in flour, shaking off excess. Heat olive oil in a skillet and brown chicken breasts on both sides. Once the chicken is browned, remove from skillet and set aside. Just brown the outside, do not worry if it's not cooked all the way through; you will cook it more later on.

To the skillet, add mushrooms and garlic; saute until they are soft. Add 3 T flour and cook for about one minute, constantly stirring the flour into mushroom mixture until well combined. Add marsala wine and simmer for 2-3 minutes; continuously stirring.

Add chicken broth and half and half and let simmer until sauce thickens. When you have reached your desired consistency, return chicken to skillet and cook for about 10 minutes or until chicken is cooked all the way through. Season sauce to taste with salt and pepper.

Serve over the pasta of your choice. We think linguini works best.

This recipe quickly made it into our monthly rotation. We crave it all the time! Whenever you make this (and you should do it soon), have some bread on hand so you can soak up all the yummy sauce that's left behind.

I think this would be fantastic with a crisp chardonnay like Rombauer's or V. Sattui (2 of our fav's).

Served With:
Cream of Mushroom Soup

Mr. ShoeFanatic

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