Friday, September 7, 2012

Foodie Fridays: Chicken Marsala

From Southern Food

Since September is National Chicken Month, it seems only appropriate to feature chicken recipes, and that is exactly what I plan to do!  I will start off with one of my favorite dishes -- Chicken Marsala.  Marsala wine adds a rich, nutty flavor to the mushroom sauce that is made with the pan juices when the chicken is cooked.  I like to serve this over linguini, which soaks up any extra sauce and tastes delicious.  Chicken Marsala is very fast and easy to prepare, and is a great dish for both casual meals and entertaining.

There are many, many variations on the recipe, but I prefer a simple version.  You can add any herbs or spices you like to the dredging mixture.  Some onions, shallots, and/or garlic can be sautéed with the mushrooms, and sherry, white wine, and/or chicken broth can be used in addition to the Marsala wine.  You could also make this with chicken breasts that have not been pounded, but naturally the cooking time will be longer.  For a really frugal method, slice two chicken breasts in half lengthwise before pounding to create four servings.  If you have never made Chicken Marsala before, I suggest trying this simple recipe first, and then trying variations to see if you like them better.  Be sure to use a good quality imported Marsala wine for the best flavor, but you don't have to buy a really expensive one.  Enjoy!

Chicken Marsala

4 boneless, skinless chicken breasts
1/4 C. flour
1/2 tsp. salt
1/4 tsp. pepper
3 T. butter
3 T. olive oil
8 oz. sliced fresh mushrooms (any type)
1/2 C. Marsala wine

Pound the chicken breasts to 1/4-inch thickness between two sheets of plastic wrap.  Combine the flour, salt, and pepper in a pie plate.  Heat the oil and butter in a large skillet over medium high heat.  Dredge the chicken in the seasoned flour.  Place in the skillet and cook the chicken until lightly browned on one side, about 2-3 minutes.  Turn the chicken and add the mushrooms.  Cook for another 2 minutes, then stir the mushrooms. Pour in the Marsala wine.  Reduce the heat to medium-low, cover, and simmer for 10 minutes.  Serve over pasta, rice, or mashed potatoes.  Serves 4.

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