This dish is so easy to make well that I'm often surprised how disappointed I am if I order it out to eat. Which isn't very often...but when I have had it in the past, the chicken is usually dry and tough and the sauce is way too salty. Come on people! This is comfort food at its finest. It should leave you full and wanting to put your pajamas on and curl up on the couch happily in a carb coma. It's the type of meal you wake up wanting the leftovers of, straight out of the fridge. Don't even think about messing with it in the microwave...Nuh Uh.
Here's a few tips. Beat your breasts. I've mentioned it before, but you wanna make sure you smack those suckers to at least half the size. It tenderizes them. It flattens them out. It helps take out aggression. Another thing, only season the flour with salt and pepper. Mix it all up, coat the chicken. There's no need to rub the chicken down with salt. It's not a slug. You don't want to kill it. And for heavens sake, DON'T overcook your chicken. If you need to cut open a piece while it's cooking to check, then do it, sacrifice one of the breasts. You can take the chicken out when about 95% of the pink is gone. Don't worry, it'll keep cooking. Just set it aside on a few paper towels. You'll make the sauce and throw the chicken back in for a few minutes just to get all warmed up.
I served this with a salad. Keep it simple, it's easy, and that's another reason why it tastes so good. If you need some extra veggies or wanna brighten up the plate, steam some green beans or broccoli. The marsala sauce will taste wonderful on those.
You'll probably want some bread as well. I whipped up a 60 minute dinner roll recipe I found online, which came out pretty darn good. I'll share those with you soon as well.
Now, go forth and beat your breasts, then smother them in cream. You'll be glad you did.
by Gourmand Recipes
- 1/4 cup all-purpose flour
- 4 boneless and skinless chicken breast halves
- 3 tablespoons oil
- 7 oz. button mushrooms, sliced
- 1/4 cup Marsala wine
- 1/2 cup chicken stock
- 1/2 cup single cream or half and half (optional)
- 1 tablespoon chopped parsley
- Kosher salt and freshly ground black pepper
- Season the flour with the salt and pepper. (You can also season the flour with paprika and dried oregano but it is not necessary as they may overpower the flavor of the Marsala wine.)
- Use the meat mullet to slightly flatten the chicken breasts.
- Lightly coat the chicken breasts with the seasoned flour.
- Heat the oil in a fry pan over medium high heat. Fry the chicken breasts until golden brown and cooked through. Remove and drain on paper towels.
- Fry the mushrooms using the remaining oil over medium heat until slightly browned and softened.
- Add the Marsala wine and let it simmer and is reduced by half.
- Add the chicken stock and simmer until the sauce is slightly reduced and thickened.
- Add the cream and mix it through with the sauce. Reduce the heat to medium low.
- Add the chicken to the pan and simmer for 2-3 minutes until warmed through.
- Stir in the chopped parsley and serve immediately.
- The dish can be served with pasta, polenta, potato or rice with a side of vegetables.