Happy Friday to all those in Patchland.
Despite being a short week for many of us (myself included), somehow it felt rather long and harried. Many deadlines to meet at my day job before I embark on an exciting, exotic journey to Morocco in less than two weeks time.
In honor of my voyage, I will share with you a tasty recipe for a tagine next Friday. Stay tuned for this savory and hearty meal.
But, alas, let’s not get ahead of ourselves. This week I am pleased to share with you a time honored culinary staple that is surprisingly easy to make, even on a weeknight—chicken marsala.
And, I must admit, having sampled this dish at several local restaurants, I prefer this version. Of course, I may be biased, but I’ve found that some eateries add too much something (mushrooms, flour, not quite sure) to the sauce, making it heavy and opaque.
Whereas my version, by way of Allrecipes.com, yields a super-soft chicken cooked in a light and flavorful sauce. Serve with oven-baked parsley potatoes and a veg, such as broccoli or snow peas, and you have a restaurant quality wintertime meal.
Make it yourself and be the judge.
Chicken Marsala (Source: Allrecipes.com)
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry. Cover skillet and simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear.