Chicken Marsala

In the beginning...I was known to make Chicken Marsala for My Lover - dutifully following my recipe book as if it were the Bible.   Fast forward to present day, I make Chicken Marsala for My Lover only on occassion and I NEVER follow the restrictions of my recipe book. 

This is his favorite version...one day I will do my favorite 'made up' version (which includes pasta, cream and cheese...Oh MY!)


Chicken Marsala



To Start - Pound Your Chicken

I just folded it into plastic wrap, but you can also put it into a storage bag and pound it so the chicken doesn't spray accross your kitchen if you get a little excited about your task...

Clean and Slice Your Mushrooms

I use a damp paper towel.  'They' say not to submerge your mushrooms in water because they will soak it up.  Soggy Mushrooms=Icky Mushroom...but then again so is a dirty mushroom - just get them clean!

Finely Chop an Onion or Shallot (I used a Shallot - this way I get a little onion flavor but Live-In #1 doesn't detect them and start picking them out one by one!) 

Mince several Cloves of Garlic (I am of the opinion if you don't smell like garlic tomorrow, you did not eat enough today)

To a hot pan, add EVOO & Butter

Saute Mushrooms, Shallots & Garlic

Drown mixture in Marsala Wine & let reduce (about 1/2 cup)

Place Flour in a dish and season liberally with Salt and Pepper

Liberally season your Chicken w/ Salt & Pepper

Add EVOO to a Screaming Hot Pan

Dredge Chicken in Flour mixture and place in Screaming Hot Pan

Brown on each side for aproximately 4-5 minutes

Pour about a cup of Marsala Wine over the Top - please be careful not to start a fire with the wine...if you don't feel confident in your abilities - turn the flame off before pouring the wine...just don't forget to turn it back on when the wine is in the pan. (While it wasn't with this dish, I do have experience with fire in the kitchen...it can be a scary thing!)

Cook a few minutes longer - until wine has reduced and chicken feels slightly firm

Add Mushroom, Shallot and Garlic Mixture

Add more wine if pan is getting too dry

At this point you could serve your chicken - BUT - Lover wanted a little pan sauce so....

After removing the chicken & mushrooms - Add more Marsala wine (only if pan is dry) and then add a Pat of Butter (I like the way that sounds...'pat of butter')

Scrape up the bits from the bottom of the pan

Let reduce just a bit

Pour over Chicken

And if you are taking a picture for a blog...you might want to take a better one that I did...BUT - then again, I never said I knew anything about photography!

Chicken Marsala

4 boneless skinless Chicken Breasts

1 lb button Mushrooms

1 Shallott

3-4 cloves of Garlic (depending on size and how much you like)

1 cup Flour

Salt & Pepper (to taste)

1-2 cups Dry Marsala Wine*

1 Tbsp Butter (pat of butter)

*Marsala comes in Dry and Sweet.  You want the Dry for this recipe...trust me on this one...I have made this mistake for you, don't repeat my folly!  Also, don't buy Marsala Wine in the cooking section of your store - YUCK!  Instead, go to the wine department, you will find it by the Sherry or Port.



Not Your Everyday Chicken & Rice

My Mom used to make this chicken and rice dish.  There was never an official name for the recipe, or exact measurements for that matter - so I improvised.  Out of all the dishes my Mom cooked for us (and there were many, my Mom is a great cook), this is one of the dishes I enjoyed the most - however I think I enjoy it much more now as an adult than I did as a kid (proof that the saying 'your tastebuds will change as you get older' is true).

This recipe can be used with bone-in or boneless chicken, however I prefer it made with bone-in chicken.  I also leave the skin on while cooking because it helps the chicken stay moist - and then take the skin off prior to eating.

The sauce is To Die For!!!  I would drink it, but it is even better on buttered white rice!  If you have any left over it makes the best of all time leftovers - don't get me started!  I hope you enjoy this recipe as much as I do!!


Not Your Everyday Chicken & Rice
2-3 lbs chicken, cut up
1 tsp Paprika
4 Tbsp Butter
Salt & Pepper to Taste

Sauce:
1 can Cream of Chicken Soup (can substitute for Cream of Mushroom if preferred)
1 Tomato
3-4 Green Onions
1 small can Mushrooms*
1 tsp Poultry Seasoning
1/4 - 1/2 cup Milk
Salt & Pepper to Taste

*You can use fresh mushrooms, however cook them to extract water prior to adding to the sauce.

Preheat oven to 400 degrees.  In a 9"x13"x2" glass dish, cut up four tablespoons of butter and place in oven to melt.  Once melted, remove from oven.  Add chicken, turning to coat with butter.  Sprinkle both side of chicken with paprika, salt & pepper.  Return to oven, cook for 15-20 minutes.

Meanwhile, chop the tomato and green onions. 

In a small bowl combine soup, tomato, green onions, mushrooms (drained), poultry seasoning, salt & pepper.  Mix thouroughly.  Add milk and stir. 

 At the end of the first 15-20 minutes of cooking, remove chicken from oven.  Reduce oven temperature to 350 degrees.  Spoon sauce over the chicken evenly.  Return to oven, cook additional 30-40 minutes. 

Remove the chicken pieces to a plate and the sauce to a gravy boat.  Serve with rice, spooning as much sauce as you dare over the hot buttered rice.

Confession: This picture only shows about 1/2 the sauce I used on my rice.
Basically, I have a little rice with my sauce!!