I have found recently that one of the hardest things to do is pick something to cook for dinner when I limit myself to ingredients that I already have, even if its just the main ingredient. For example, if I only have chicken, or pork chops or something and I have to scour my cookbooks, pinterest, and other cooking sites on the web, I find it harder to pick something that seems delicious, because… well everything other than a chicken dish or a pork chop dish looks delicious at that point in time.
Needless to say I spent a good hour reading recipe ingredients to David before we finally settled on something to make with all the chicken he got on sale at the grocery store earlier in the week. We finally decided on chicken marsala, because I have finally converted him into a mushroom lover like myself and we would only need some marsala and mushrooms, all the rest of the ingredients we had at home. We also made homemade garlic mashed potatoes and sautéed asparagus. And by “we made it” I mean…. I cooked the asparagus and supervised while David did the rest, because after my thigh had a little run in with the grease in the pan, I was over the activity of cooking dinner, so word to the wise….watch out for popping butter in the pan if you enjoy an injury free cooking experience. However, despite my struggles, David did a pretty top notch job of preparing dinner solo. We used this delicious Emril recipe I found on the food network site, and my only complaint was the sauce wasn’t super thick, but that can be fixed with some extra flour into the sauce to make it more like a gravy (which is what I prefer), so a simple improvement for next time!
Ingredients (chicken marsala):
- 1/2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
- In a shallow bowl or plate combine the flour and salt and pepper nd stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
- Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
- Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.