I have found in all my adventures in cooking (and eating) that I am drawn to dishes that are relatively light and made flavorful with ingredients other than salt. Things like fresh herbs, garlic, crushed red pepper…and, of course, wine. It is very rare that I will make a rich/heavy main dish at home, and I’m pretty unlikely to order something like that out too. Dessert, on the other hand, that’s a completely different story!
This is one of my absolute favorite go-to meals at home because it satisfies both my main requirements: light and flavorful. It’s served with pasta, which we all know I adore, and it goes together lightening quick. Oh, and Eric enjoys it too. I guess that’s one of my criteria too (if I it has to be…)
CHICKEN MARSALA (Recipe Source: Better Homes and Garden Cookbook)
- 1/4 cup flour
- 1/2 tsp. dried marjoram, crushed
- 4 boneless, skinless chicken breasts
- 2 cups sliced fresh mushrooms
- 1/4 cup sliced green onions
- 3 tbs. butter
- 1/2 cup chicken broth
- 1/2 cup dry Marsala wine
- In a shallow bowl stir together flour, marjoram, 1/8 tsp. salt and 1/8 tsp. black pepper. Place chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken breasts. (Or you can do what I do…buy the already thin cut breasts!) Lightly coat chicken pieces on both sides with flour mixture, shake off excess.
- In a 12-inch skillet cook mushrooms and green onions in 1 tbs. of butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tbs. butter for 5 to 6 minutes, turning to brown evenly.
- Remove skillet from heat. Return mushrooms and green onions to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Season sauce to taste with additional salt and pepper. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, serve over pasta.