Chicken Marsala

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Hi everyone,

I hope you are all well and staying comfortable and cool dealing with the heatwave we are having.

I knew today was going to be extremely hot so I got up early and decided to cook dinner while the kitchen was still cool. Tonight’s dinner is a favorite of my son and it is Chicken Marsala. Nice and easy and so flavorful and fairly quick to make. I am looking for all shortcuts during the heatwave.

Bob and I have been going out to dinner the past few nights dealing with the heat and not wanting to cook but I am getting tired of eating out and needed a home-cooked meal.

I wanted to share this recipe with you (serves 4) if you needed a new idea for dinner. I am serving this with one of my favorite Summer salads that I have previously posted which is tomatoes, peaches, burrata, and fresh basil with a light lemon/olive oil vinaigrette.

Have a great day and stay cool.

Chicken Marsala

Ingredients:

  • 4 boneless skinless chicken breasts, (approx. 1 ½ lb. pkg – pounded thin- 1/4 inch)
  • ½ cup AP flour
  • 8 oz of baby Bella mushrooms (or assorted mixed mushrooms)
  • 2 tbsp. unsalted butter
  • 2 tbsp olive oil
  • 1 cup dry Marsala wine
  • 1 ½ cups chicken stock
  • 1 yellow onion sliced
  • 3-4 cloves of garlic, sliced thin
  • 3 tbsp fresh chopped parsley
  • Salt and pepper to taste

Directions:

Heat the olive oil and butter in a large frying pan over medium heat.

Season both sides of the chicken breast with salt and pepper and dredge in the AP flour (shake off excess)

Add the chicken to the pan and sear on each side for 3-5 minutes, turning once until golden brown, remove to a plate.

If needed, add a little more oil and butter to the pan if it is dry. Add the onions and the mushrooms and a dash of salt to draw out the liquid and sauté until the onions are caramelized and the mushrooms are soft (approx. 10 minutes). ADD the garlic and saute for 1 more minute. Season with salt and pepper.

ADD the Marsala wine to the pan and let it reduce to half scraping up all the bits on the bottom of the pan.

ADD the chicken stock and the sauteed chicken with any juices that have accumulated on the plate, bring to a boil, and then reduce to medium and cook for another 10 minutes to cook the chicken through and thicken the sauce.

Remove the chicken to your serving platter and add 1 tbsp of butter that has been dredged in flour to the sauce, cook for a few minutes to thicken, and ADD the chopped parsley. Check for seasoning and serve this sauce over the chicken. Enjoy!

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Until my next post, make every day a celebration!

Stay well,

Diane

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