Chicken Marsala

I've been MIA from the blogging world for a bit! After a trip to Disneyland and then the week of work catch up afterward, I've barely made anything besides grilled cheese and ramon noodles!

I finally had a normal day this week and made one of my favorites, Chicken Marsala.

This recipe comes from the Cuisine At Home cookbooks/magazine, that I love. 

I am a lover of mushrooms. My husband could do without them, but he graciously eats a few and scoots the rest to the side. What a good husband!

To max out the mushroom's full flavor, you have to saute them first to remove their water. After they've given up their water, replace it with the yummy flavor of the Marsala.

When the sauce is done, add the cooked chicken.

Then you can put it over pasta, rice, mashed potatoes, cous cous...so many options!

Chicken Marsala

from Cuisine At Home

Dredge and Saute in:

3 Chicken Breasts (or pork chops)

Salt and Pepper

1/2 c. Flour

2 T. Vegetable Oil

Melt 1 T. Unsalted Butter; Stir in:

1/4 c. Shallots, minced

1 T. Garlic, minced

4 c. assorted Mushrooms

Deglaze with:

1/2 c. dry Marsala cooking wine

1/4 c. Chicken Broth

1 T. Lemon Juice

1 T. Sage, chopped (or 1 tsp dry)

7 T. cold Butter

Salt and Pepper to taste

Garnish (optional):

2 T. chopped fresh parsley

2 slices Prosciutto, frizzled

Directions: Dredge seasoned chicken or pork in flour. Saute chicken in oil over medium-high heat for 5 minutes. Flip and saute 5 more minutes. Remove from pan and keep warm.

Melt butter in the same pan. Stir in shallots and garlic, and saute 2 minutes. Add mushrooms and saute 8 minutes, or until they release all their water and brown. 

Deglaze pan with marsala. Add broth, lemon juice, and sage; bring to a boil, and reduce until almost evaporated. Remove from heat and whisk in butter until melted. Season with salt and pepper, return the chops to the pan.

Garnish with parsley and prosciutto.