Monday, March 23, 2009

Chicken Marsala

I don't use chicken breast very often when I cook, I prefer the taste of legs and thighs. So, aside from a few stir fry dishes, I make a tasty Chicken Marsala dish. It's best to either buy pounded chicken or pound it down yourself to 1/4 inch thickness as the flavors of the sauce and a nice thin chicken piece taste better than a big thick breast of meat. I believe I started this recipe using all recipes, but added my own flavors each time I made this dish for more flavor. So my version is as follows:

For 2 Breasts-

1/4 cup of flour
1 tsp of cayenne
1 tsp of smoked paprika
1 tsp of Oregano
1 tsp of salt and pepper
mix and dredge the chicken in the spices once the chicken has been pounded thin. Sauté in 2 TB butter and oil. Brown and set aside.

Cut up 1 large onion or shallot, 1 package of Mushrooms of your choice and sauté in that same pan, add 2 TB oil and butter. Once this has become soft, add 1 cup of marsala wine, 1/4 cup of chicken broth and 1/3 cup of cream, whisk and let this cook for 20 mins or so, until the sauce has thicken slightly. Add chicken back to pan let that cook for an additional 15 mins coating chicken in the sauce and keep lid on. I make a side of sautéd zuchinni to go with it but you can also make whole wheat spaghetti pasta to sit this on top of as it is traditionally done this way for less carbs I cut the spaghetti part out.

1 comment:

Wandering Coyote said...

Yum! This looks so good! This is the second chicken marsala recipe I've seen in a week, actually. Perhaps the universe is trying to tell me something...