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Wednesday, April 21, 2010

Wednesday's Recipe - Chicken Marsala

This week's recipe is a little more complicated than last week's, but still fairly simple. Be sure to have everything ready before you begin cooking. I also recommend using chicken breast tenderloins rather than halves as they cook faster and make for easy portion control. One boneless skinless chicken breast half equals 3-4 tenderloins.

Chicken Marsala

8-10 chicken breast tenderloins
about 1 cup of flour, in a large plastic storage bag
3 tablespoons olive oil
2 tablespoons margarine
1/2 pound of sliced fresh mushrooms
1/2 cup Marsala wine (I prefer Taylor New York)
1/2 cup chicken broth

Heat olive oil in a large nonstick frying pan over medium-high heat. Place tenderloins in the bag of flour to coat. Shake off excess flour and place chicken in pan. Cover. Cook, turning once to brown both sides. Transfer chicken to a plate and set aside.
Add margarine and mushrooms. Saute for one minute. Stir in Marsala and chicken broth. Cook until liquid is reduced by one half, about 5 minutes. Place the chicken on top of the mushroom mixture to heat through.
To serve, place chicken on plate and top with the mushroom sauce.

Enjoy!

Mellanie Szereto
Romance...With a Kick!

6 comments:

  1. I love, love, love Chicken Marsala. I'll never forget reading "Bet Me" by Jennifer Cruise where the main characters spent the whole book perfecting a recipe for Chicken Marsala... it's what made me want to write foodie romances. :-) Thanks for posting a link on HHRW!

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  2. You're welcome, Rebecca! I tend to have food in my stories as well. A romantic dinner for two cooked by the Hero, featuring...what else? Chicken Marsala!!! : ) This is a really simple recipe if you have basic cooking skills, which I'll assume you do since you like to write foodie romances! Give a try and let me know how you like it!

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  3. Wow, that sounds easy! And yummy! I'm going to try this recipe. Thank you!

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  4. Let me know how you like it, Allison! I'm always a fan of easy cooking that tastes good.

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  5. I tried the recipe. Loved it. I do tend to use a combo of olive oil and butter when I make Chicken Marsala, but I still like the flavor of the only olive-oil version.

    Where do you find your Marsala wine? I couldn't find that particular brand.

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  6. I buy my Marsala at the grocery store, Rebecca--Marsh Supermarkets in Indiana. If you can't find it, try a mid-priced Marsala (Taylor New York is about $7 a bottle reg. price). I avoid the ones labeled "cooking" wines. The flavor tends to be on the watered-down side. Same with sherry (also a Taylor New York wine I use a lot). You might try looking at a wine shop for a better selection.

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