Friday, April 29, 2011

Chicken Marsala Friday!

Good afternoon fellow bloggers! We are going to have a fun day today. I hope you all enjoy mushrooms (yes, we are definitely making those today) and chicken. Chock those two items together with a little sauce and you have a wonderful chicken marsala. That is our agenda today. Are you all ready to get in the kitchen and have a little cooking fun? I sure am! Come on, let's go!

Chicken Marsala
You will need:

  • 2 skinless, boneless, chicken breasts
  • salt and freshly ground black pepper
  • 1/2 cup all purpose flour
  • 1/2 cup  olive or vegetable oil
  • 8 ounce container of mushroom, sliced and cleaned
  • 2 tablespoons butter
  • 1/2 cup sweet Marsala wine
  • 1/4 cup chicken stock
  • 1/4 cup sherry or dry white wine

You ready?

  1. Split each chicken breast through the middle to make 2 pieces.
  2. Place plastic wrap over them and pound each one flat using a meat tenderizer until they are about a quarter inch thick. 
  3. Season a good amount of salt and pepper on both sides of each piece. 
  4. Place some flour on a plate and and dredge each piece of chicken in it.
  5. Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3 to 4 minutes on each side until they are golden brown (this may require you to do this in 2 batches).
  6. Remove chicken and place them on your serving platter covering them with foil.
  7. Reduce the heat to medium and add butter and mushrooms. 
  8. Saute mushrooms for 4 to 5 minutes making sure to season them with salt and pepper lightly. 
  9. Add marsala wine, sherry, and chicken stock allowing the liquid to reduce slightly – approximately 3 minutes. 
  10. Pour mushrooms and sauce over chicken and serve. 

Tada! You have a fantastic dinner to serve up to your mother this upcoming Mother's Day, or your boyfriend or whom-ever you so choose. Have a great evening and I will see you tomorrow! Good night!