Company’s Coming!

 

Everyone who likes to eat, should know how to cook. Once you have the basics down, it’s a good idea to learn an impressive dish or two for special occasions. Here is a dish that you have probably tasted, or at least heard of, but never┬áthought you could make at home. The first time I tried it, was at a friend’s house. He and his wife were a young family on a tight budget, and this was just something he whipped up while we were standing around their kitchen, watching our kids toddle after the dog, nibbling on snacks, and drinking wine. One of the reasons that I love this dish is the all the wonderful memories attached. Since then, I have tried many recipes for this dish, and eventually melded them into my own–which I now share with you. Enjoy!

Chicken Marsala

Ingredients:

2 boneless, skinless chicken breasts-pounded thin and cut in halves or pieces

1/2 cup flour (or just enough to coat)

Creole seasoning (or salt & pepper) to taste

1 tablespoon olive oil

4 tablespoons of butter

3 cups sliced mushrooms (white or cremini)

1 1/2 cups Marsala wine

2 cups chicken stock (or broth)

Directions:

  1. In a plastic (locking) bag, combine flour and seasonings. Add the chicken and shake to coat. WP_20150207_17_17_24_Pro
  2. Heat the oil in a large skillet over medium-high, until hot but not smoking. Add 1 tablespoon of butter until melted, then add the chicken so the sides aren’t touching. Cook until browned on both sides. Remove chicken from the pan and set aside.
  3. Add 1 more tablespoon of butter to the pan, then add the mushrooms. Cook, stirring frequently, until the mushrooms are browned and have given most of their liquid. WP_20150207_17_56_39_Pro
  4. Add the Marsala wine and bring to a boil, scraping to remove any bits of chicken or mushroom stuck to the bottom of the pan. The wine will help with the release of the food. WP_20150207_18_03_52_Pro
  5. When the wine has reduced by half, and the alcohol smell has burned off, add the chicken stock. Boil, stirring occasionally, until the sauce has thickened slightly.
  6. Lower the heat to medium, and return the chicken to the pan. Continue to cook until the chicken is thoroughly cooked and the sauce has thickened enough to coat a spoon. For best results, best to not stir too much in this last stage.
  7. At this point, you can add the last 2 tablespoons of butter, but I have forgotten this part several times with no real difference in taste.

A deliciously rich meal, that won’t break your budget. Perfect for anyone who wants to impress that special someone.