10 oz Boneless Skinless Chicken Breast or Chicken Tenders
10 oz Baby Bello Mushrooms (or regular mushrooms)
extra virgin olive oil
seasoned flour to dust chicken
1 Tablespoon Butter
Pinch of Black Pepper
Pinch of Granulated Onion
1 Cup Chicken Stock
1 Cup Marsala
First prepare your chicken, if you purchases boneless breasts, you will need to trim away any fat and skin. If the breasts are heavy your best bet is to split them down the middle and make to thinner fillets from the one breast. You can also pound the breasts thinner with a meat hammer but that is not always necessary when you split the breast. If you are using tenders you can just use them as they are.
Now that your chicken is prepared you want to set up a sauté pan with extra virgin olive oil, dredge the chicken in flour seasoned with salt and pepper, and add it to your hot sauté pan. Sauté the chicken for 2-3 minutes on one side then turn it over, at this time add your mushrooms to the pan. Continue to sauté the chicken, turning it as needed and letting the mushrooms cook. after the mushrooms look cooked and the chicken is well seared on all sides, add in 3/4 of a cup of your Marsala ( reserve 2 ounces to finish the dish).
If you have a gas range your Marsala may flame up briefly, it doesn’t have to, but its fun to show off with!
After your Marsala has briefly cooked down, add in your chicken stock, reduce your heat, and allow your chicken to simmer on low as your sauce reduces. At this time add in your granulated garlic and black pepper to taste. I do not use garlic in my Marsala’s, and if your chicken stock has salt in it you should need no additional salt. When your sauce has reduced about half of its original liquid, take your butter and squeeze it into the flour you used to dredge your chicken in. You want to squeeze in as much flour into the butter as you can, this will help thicken your sauce, (this method is called a beurre manie). Mix this well into the sauce and then add in the remaining Marsala wine. When you are finishing a sauce, you want to finish it with the flavors you want to taste, that’s why we wait to add in the butter and reserve some Marsala till serving.
Marsala goes will with egg noodles, rice, or any type of potato, but my favorite side is a nice mashed potato!
my potato of choice is Yukon gold. The only secret I have to share about a good mashed potato, is to start your potatoes in cold water and heat the water and potatoes up at the same time, and salt the water!. When mixing your potatoes ( I use my stand Mixer) add your warm milk in first, then add in your butter. This will give you a creamier finished potato. Don’t forget to add salt and pepper to the potatoes! Sour Cream, Cream Cheese or Greek Yogurt make nice additions to the potatoes!
For a change of pace, you can also make a Chicken Saltimbocca. Traditionally you serve the Chicken on a bed of sauteed spinach, top the chicken with prosciutto and Fontina cheese, place under the broiler to melt the cheese. Sometimes I throw the spinach into the sauce with some fresh tomatoes and top the whole dish with mozzarella or fontina, and place the sauté pan under the broiler to melt the cheese. I call this a Chicken Marselena, what ever you call it, you will call it delicious!
Well it’s time for bed, 4 am comes along all too soon! Thanks for stopping by!