Tonight I made chicken marsala, one of Tom’s favorites. Actually, whenever I ask him to give me dinner ideas for the week, he brings up marsala about 90% of the time. Usually I serve it with a creamy Parmesan orzo but I decided to make it with whole wheat fettuccini and, after it was cooked, I tossed it with a little butter, thawed frozen peas, and some Pecorino Romano. I cut some of the oil/butter out of the marsala and it came out just as good :)
4 boneless, skinless chicken breast halves
1/4 cup flour
1/2 tsp basil
1/4 tsp oregano
1.5 tbsp butter, divided
1 tbsp olive oil
8 oz fresh sliced mushrooms (I like to use cremini)
2 cloves garlic, minced
2 tbsp dry sherry
1/2 cup marsala
1/4 cup chicken broth (optional; I never use it as I like more wine flavor)
salt and pepper to taste
Heat pan and melt .5 tbsp butter with olive oil over medium or medium-low heat.
Meanwhile, mix together flour, oregano and basil onto a plate or in a freezer bag. Sprinkle chicken with salt and pepper, and dredge in flour mixture, shaking off excess. Add to butter/oil and cook until done, flipping once. Remove and keep warm.
Add the remaining butter to the skillet. Add mushrooms and garlic and saute about 2 minutes.
Add sherry and marsala. Crank heat up to medium-high and cook until liquid is reduced by about half.
Stir in chicken broth, and season to taste. Add chicken back in to warm through if necessary.
I’m currently having trouble displaying comments. Rest assured, I do receive (and love to get!) comments, but they are not displaying on the page. Please continue to comment and if you have a specific question, I will email you a response. Thank you!