Saturday, January 28, 2012

Chicken Marsala

The absolute best recipe I have made in a long time... Chicken Marsala from the Italian Chef.  I used more mushrooms than the recipe called for, since I love fresh shrooms!  I served it with brown rice and a side tossed salad...

Chicken Marsala

Serves 2

2 boneless, skinless chicken breasts, pounded thin

flour, spread on a plate

1/4 cup olive oil

1/2 pound of mushrooms, sliced

1/2 cup Marsala wine

2 tablespoons of butter

1/2 cup chicken broth

Salt and Pepper to taste

1.Heat olive oil in large saute pan over medium-high heat.

2.When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.

3.Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices.

4.Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.

5.Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.

6.Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

Does anyone know what type of tree this is..noticed it other day?  Now I have to wait until spring to see what it looks like with leaves.  Just love the shape and look of it!

Thanks for Stopping By ...


Marigene said...

That sounds delicious, Barb...and it isn't loaded with butter like the recipe I have used forever! I can't wait to try it...thanks for sharing.

Marigene said...

I forgot to add that the tree looks like a weeping mulberry.

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Carol said...

Your Chicken Marsala looks so good, perfect, saucy and lot of mushrooms! Maybe a Japanese Maple? Mine is spread out more but has that kind of shape.

Debbie@Mountain Breaths said...

Chicken Marsala is one of my very favorite chicken dishes, and I think I use pretty much that same recipe. Delicious! I always have a bottle of Marsala wine on hand for this reason.

The tree is a weeping Mulberry. We have one in our front yard, and you might remember the photo of it that I shared on my blog with the 100 pink tulips.

Confessions of a Plate Addict said...

This looks just yummy! I will definitely try of my favorite ways to have chicken when am out! I am not sure about the tree, but my bank has them! lol Happy Sunday!...hugs...Debbie

Lori E said...

One of my favourite meals. Yummo.
I believe Marigene is correct about the tree. It should have little yellow flowers on it in the spring.

SavoringTime in the Kitchen said...

This looks so delicious, Barb! I haven't made chicken marsala in such a long time and after seeing yours I'm going to make it this week.

I'm glad to find out what kind of tree that is too. I've seen them but never knew the name.

Barbara F. said...

This looks delicious. Will keep this one to try. Just found out from a comment you are also a 'Barb'. :-) xo

Barbara said...

That's so funny, Barb, I add extra mushrooms to things too! :) This dish looks fabulous.

Kathleen said...

I think we have this once a week, no shrooms though! I never used butter in mine. Just a little oil to do the cutlets.
Looks delicious, Barb.

Cathy said...

This is one of my favorite meals. Your photo is mouth watering, Barb. My neighbor has a tree like that and I will ask to see if she knows what it is. It's so pretty in the summer.

Priscilla said...

What type of Marsala did you use?

Debbie@Mountain Breaths said...

Made this last night and loved it Barb!

The Tablescaper said...

This looks amazing.

- The Tablescaper