Friday, April 19, 2013

Chicken Marsala

Chicken Marsala . . .sounds fancy, doesn't it?  It really isn't.  Don't let the name fool you.  It is, indeed, quite delicious though.  It's one of my favorite dishes - and when it's done well, it absolutely fantastic.  But, when it isn't done well - well, it's horrible!  And I've had a few horrible renditions of it from restaurants.   What exactly is it?  Chicken Marsala is lightly coated chicken breasts in a brown sauce that uses Marsala wine and mushrooms.  It's a little bit sweet and also savory.  Often, you'll see it served with either pasta or mashed potatoes.  It's completely delectable either way.  

Where do you even get Marsala?  You can either purchase it at your favorite liquor store (buy SWEET Marsala) or at the grocery store.  Most grocers have some cooking wines stocked - our local store places them near the vinegars.

Chicken Marsala
serves 4

1 Pound Chicken Breasts, Boneless and Skinless
1 Envelope (about 1 oz) Brown Gravy Mix
1/4 Cup Flour
3/4 Teaspoon Morton's Nature's Seasoning (OR 1/2 Teaspoon Salt and 1/2 Teaspoon Pepper)
1 Tablespoon Olive Oil
1 Medium Onion, Chopped
2 Cups Fresh Mushrooms, Sliced
2/3 Cup Marsala Wine

Prepare the gravy mix as directed on the packaging.  Set aside for later use.

Combine the flour and Nature's Seasoning in a pie plate or shallow dish until well blended.  

Next, heat the oil in a large frying pan and cut the chicken into bite-sized pieces.  A few pieces at time, dredge them in the seasoned flour and add to the hot frying pan.  Continue to do so until all the chicken is coated and cooking in the pan.  As well, add the chopped onion to the pan at this time in addition to the mushrooms.

Once the chicken is no longer pink inside and mostly cooked through, add the Marsala to the skillet.  Let it heat through and be sure to stir everything and scrape the bottom of the pan to loosen any bits that may be stuck to the bottom.  Those little bits are very flavorful!!  Add the prepared brown gravy and stir to coat chicken/mushroom/onions.  Continue to heat until the chicken is thoroughly cooked and the sauce is warm.

Personally, I prefer to eat this dish with pasta.  However, it's equally delish with mashed potatoes.  Regardless, you'll want something nice and starchy to sop up all that nummy Marsala sauce!

Please note, in the above picture I served it with some cute little pasta shells (I just tossed it all together into a large serving bowl).  And if by chance you have leftovers - it also reheats well!  And your coworkers will be all jealous too . .. it smells that good and tastes even better.

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