SK’s Chicken marsala

After what seems like a really long hiatus, I’m hoping to hop right back on the cooking train. We’ll see how that goes because things have been really stressful at work lately, which makes me want to do nothing but make a beeline for the couch and lounge as soon as I come home.


Chicken and Mushroom Marsala
Recipe from Smitten Kitchen (Adapted barely from Gourmet, June 1995)

Serves 6

Ingredients:

3 whole boneless chicken breasts with skin (about 2 1/2 pounds),
halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves

Directions:

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Notes:

I’m still on the hunt for the perfect chicken marsala recipe. This one came pretty close, but was still missing…something. Guess I’ll have to do some more experimenting to figure out what that something is. Maybe more marsala?

The only “changes” I made to this recipe were that I used a combination of white and cremini mushrooms, and I served it over some pasta. I think I’ll stick with bowtie pasta in the future, rather than the thin spaghetti I used this time.

All in all, it turned out well and I’m looking forward to leftovers for lunch tomorrow!

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One response to this post.

  1. […] 404 23 hours x 6 days a week « SK’s Chicken marsala Hello Kitty […]

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