Wednesday, January 4, 2017

Chicken Marsala


Want a dish that you can make for you and/or your family during the week and also make for company to impress them?  This is it!  Chicken Oh My God Marsala!  I have made this dish for my wife for years as one of her faves but I had never tasted it myself nor had I made it for my boys.  Why?  I do not know but a few months ago I decided to make it for all of us and we all went crazy for it and now it is one of our family favorites!  So delicious and feels like a healthy choice (wait til I mention the butter ;-))but full of amazing flavor!  I hope you try this one!  I have a feeling if you make it once it will quickly become a staple in your monthly repertoire as well! 
 
I have fond memories of this recipe as my dear friend Adrienne Prendergast taught me how to make this at her house eons ago so that I could make it for Samantha because I told her how much she loved chicken marsala at restaurants.  Like I said, it is simple yet amazing! 

I like to start by getting your chicken ready.  Prepare your chicken breasts by cutting them in half horizontally so each breast becomes two thin breasts...
Now it's time to get your breading station ready.  Get three shallow bowls ready. In one, add flour, heavy pinch of salt and pepper and combine, in next add 2 eggs with a tablespoon of water and beat well, and in the third add Italian seasoned breadcrumbs combined with shredded parmesan cheese.

You are now going to dip each breast on both sides in each of the three bowls in order (flour, then egg mix, and then lastly breadcrumbs) until they are fully coated.  Place each coated breast on a large dish.
Ideally, you want to then place dish in fridge for about 30-60 minutes so the coating can really settle and adhere to chicken.  You can absolutely only wait 10-15 minutes if you want but it does come out better if you let it set longer.  Plus it's the perfect reason to have a glass of wine and some conversation while you wait!  I suggest a buttery Chardonnay with this dish like La Crema (cheers!).

Next, get a large fry pan and coat the bottom with a shallow layer of your favorite frying oil.  I really like to use avocado oil but you can also use vegetable oil or even olive oil.  Cook for about 4-5 minutes on each side until browned...remember these are thin!  In the meantime, preheat oven to 300 and get out baking dish or small cookie sheet.

Once the breast is browned on each side, remove and add to your baking dish or cookie sheet and continue with remaining pieces until all chicken has been browned.  Once all pieces are cooked, place baking dish or sheet in oven while you finish.
Pour out any remaining oil in fry pan but do not wipe, you want to keep all those delicious bits in the pan!  Add 5 tablespoons of butter (did I say this was healthy earlier?) to the pan and melt but do not brown.
Slice one container of your favorite mushrooms and add immediately to the pan.  Start turning around in the pan until they start to brown and shrink.  Come on, that looks amazing right there!  Next, add a pinch of salt and pepper and keep cooking down.
Make sure to scrape down the bits from bottom of pan so those "flavor crystals" mix in with the delicious mushrooms and keep cooking for another 5 minutes.
Next, pour in about one cup of that delicious savory sweet Marsala wine into the buttery mushrooms. If your mouth is not watering right now something is wrong!  lol!  Look at all that goodness!  Cook down for another 3-5 minutes until the sauce has reduced down a bit.  Add your chopped parsley at the end and mix thoroughly.
Pull your chicken out of the oven and pour that heavenly mixture over all of it and let it soak in!  I like to let it sit for a just a minute and then serve it but you could also just plate the chicken and then pour mushroom/sauce mixture over each serving if you prefer.  Either way, make sure each piece is covered with mushrooms and drowned with sauce!  I like to serve with bowtie pasta coated with simple butter and chopped parsley and whatever vegetable is in season.  Sooo good!  Enjoy my friends!

CHICKEN MARSALA:
1 lb chicken breast
1 cup flour (with heavy pinch salt and pepper mixed in)
2 eggs with 1 tablespoon water, beat well
1 cup Italian seasoned breadcrumbs (I prefer Panko)
1/2 cup shredded parmesan cheese
Frying oil (avacado, vergetable or olive oil)
5 tablespoons butter
1 container favorite mushrooms, sliced
pinch salt and pepper
1 cup Marsala wine
Fresh Italian flat leaf parsley

Prepare your chicken breasts by cutting them in half horizontally so each breast becomes two thin breasts.  Get three shallow bowls ready. In one, add flour, heavy pinch of salt and pepper and combine, in next add 2 eggs with a tablespoon of water and beat well, and in the third add Italian seasoned breadcrumbs combined with shredded parmesan cheese.  Dip each breast on both sides in each of the three bowls in order (flour, then egg mix, and then lastly breadcrumbs) until they are fully coated.  Place each coated breast on a large dish.  Ideally, you want to then place dish in fridge for about 30-60 minutes so the coating can really settle and adhere to chicken.  You can absolutely only wait 10-15 minutes if you want but it does come out better if you let it set longer.

Next, get a large fry pan and coat the bottom with a shallow layer of your favorite frying oil.  I really like to use avocado oil but you can also use vegetable oil or even olive oil.  Cook for about 4-5 minutes on each side until browned...remember these are thin!  In the meantime, preheat oven to 300 and get out baking dish or small cookie sheet.

Once the breast is browned on each side, remove and add to your baking dish or cookie sheet and continue with remaining pieces until all chicken has been browned.  Once all pieces are cooked, place baking dish or sheet in oven while you finish.

Pour out any remaining oil in fry pan but do not wipe, you want to keep all those delicious bits in the pan!  Add 5 tablespoons of butter to the pan and melt but do not brown.  Slice one container of your favorite mushrooms and add immediately to the pan.  Start turning around in the pan until they start to brown and shrink.  Next, add a pinch of salt and pepper and keep cooking down.

Make sure to scrape down the bits from bottom of pan so those "flavor crystals" mix in with the delicious mushrooms and keep cooking for another 5 minutes.  Next, pour in about one cup of that delicious savory sweet Marsala wine into the buttery mushrooms. If your mouth is not watering right now something is wrong!  lol!  Look at all that goodness!  Cook down for another 3-5 minutes until the sauce has reduced down a bit.  Add your chopped parsley at the end and mix thoroughly.

Pull your chicken out of the oven and pour that heavenly mixture over all of it and let it soak in!  I like to let it sit for a just a minute and then serve it but you could also just plate the chicken and then pour mushroom/sauce mixture over each serving if you prefer.  Either way, make sure each piece is covered with mushrooms and drowned with sauce!  I like to serve with bowtie pasta coated with simple butter and chopped parsley and whatever vegetable is in season.  Sooo good!  Enjoy my friends!

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