Monday, February 11, 2013

Chicken Marsala with Mushrooms

This is one of those recipes that I've had for a loooong time, and just remembered I had it! When we lived in Cleveland for dental school, we had the most ah-maaaazing neighbors. The men got along great (both loved the Seahawks), the kids were all the same age and gender, and Rachel and I hit it off great. We definitely were different in our own right, but became fast friends. And she taught me a lot. A. Lot. Like how to bake bread, rolls, cinnamons rolls, etc. She was also amazing at making up her own recipes on a whim and they were always fantastic.

So this recipe comes from Rachel. I honestly don't know where she got it, she probably doctored it up or made it up herself. I really don't know. Or care. Because it's delicious. I personally don't like mushrooms, so I pick those out, but my husband loves them so I, like a good wife, give him my pile of mushrooms so he can add them to his plate. Wife of the Year here.

Chicken Marsala4 skinless boneless chicken breasts
1/4 cup flour (you actually need to measure this!)
1/4 tsp dried marjoram (you can sub Italian seasoning, I usually do)
1/8 tsp salt
1/8 tsp pepper
2 cups sliced mushrooms
2 sliced green onions
6 Tbsp margarine or butter
1/2 cup chicken broth
1/2 cup marsala cooking wine (not actual wine, but the kind found near the vinegar, it's way cheap)

Rinse chicken, pat dry, Place each breast between 2 pieces of plastic wrap and pound with a meat tenderizer until chicken is 1" thick (don't use chicken cutlets since pounding the chicken flat makes it really tender). Stir together flour, marjoram, salt, and pepper. Lightly press chicken into flour mixture on both sides. Shake off excess. In large skillet cook mushrooms and onions in 2 Tbsp butter until tender. Empty into dish and cover to keep warm. In the same skillet cook chicken pieces in 2 Tbsp butter over medium-high heat for 2-3 minutes on each side or until cooked through. Place chicken on platter and cover. Stick in oven at 200 degrees to keep warm. Return mushrooms and onions to skillet with 2 Tbsp butter. Add remains of flour mixture and stir until a paste forms on mushrooms on med-high heat stirring constantly. Slowly add chicken broth and marsala and cook uncovered for 2-3 minutes, when sauce thickens stirring occasionally. Spoon mushroom mixture over chicken. (If the sauce is too thick for your liking, like mine was, just add a little more stock or cooking wine or a little of both to thin it out).

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