I'm part Italian, my husband is not. Ironically he's the one who makes this dish at our house. No matter how I try to doctor it up, his is better, so here it is.
Steve's Chicken Marsala
1 lb boneless, skinless chicken breasts
1/4 large onion, chopped
2 cloves garlic, crushed
1/2 lb mushrooms, slices
3 Tbs flour
1/2 tsp pepper
3/4 tsp salt
1 Tbs olive oil
2 Tbs olive oil + 2 Tbs butter
1/4 + cup Marsala wine
1/2 + cup chicken broth
dash of thyme
salt to taste
Slice chicken into cutlets and pound flat.
Mix flour, pepper and salt together in a pie plate.
Saute onions and garlic in 1 Tsp olive oil, remove.
Add 2 Tbs butter and 2 Tbs olive oil to skillet.
Dredge chicken in flour mixture and brown in oil and butter, remove.
Saute mushrooms in remaining oil, remove.
Add Marsala to skillet, scraping skillet.
Add broth and cook a couple of minutes.
Return onions and mushrooms and cook 1-2 minutes.
Return chicken, add thyme and salt and cook until sauce thickens.
Serve over pasta
Notes and modifications:
This recipe can be successfully doubled or tripled. To do so I use a casserole dish placed in a warm oven to collect all the bits as they are removed, and thicken the whole lot in the oven.
If you like extra sauce for the pasta, use extra chicken broth and marsala.
No one has ever complained if I add extra garlic.
When we lived on a boat and had limited supplies we successfully made this using a turkey breast, dehydrated mushrooms, and chicken bullion. It probably didn't taste as good as the regular recipe, but was damn good boat food.
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