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 parmesan orzo or mashed potatoes, but I decided to make it with pasta (well, orzo is a pasta, but I made it with a…longer…pasta). I used whole wheat fettuccini and after it was cooked, I tossed it with a little butter, thawed frozen peas, and some fresh pecorino. I cut some of the oil/butter out of the marsala and it came out just as good :)
Chicken Marsala
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.
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